Beet, Caper, And Currant Salad

Ingredients

• 1 cup pickled capers
• 1 cup currants
• 2 red beets, boiled and chopped
• 1 lemon, sliced and chopped
• 2 tbsp olive oil
• 1 tbsp vinegar

Method

1. 1 Boil the pickled capers and currants together until heated through.
2. 2 Place the warm caper and currant mixture in the center of a serving dish.
3. 3 Arrange the boiled, chopped red beets and chopped lemon around the center.
4. 4 Drizzle with olive oil and vinegar before serving.