This really zingy, versatile beetroot salsa is great with fishcakes or burgers or even part of a mixed salad lunch with cous cous, humous and mixed leaves. A staple in the Graphic Foodie household.
2tbs olive oil
Half an onion, finely chopped
400g of cooked beetroot (pre-packaged or fresh and boiled at home), diced
1tbs small capers or 3-4 finely diced gerkins
Zest of 1 lemon
2tsp of good, sweet balsamic vinegar
Juice of half a lemon
Heat the oil in a large frying pan and add the onion, cooking very gently so it doesn't colour until soft (about 5 minutes). Add the diced beetroot, capers (or gerkins), lemon zest (I like to use a zester for long zingy ribbons), balsamic vinegar and a good pinch of sea salt.
Cook gently for 10 minutes, stirring frequently.
Add lemon juice to taste and more seasoning if needed.
Can be served hot or cold.