For the beetroot salad, boil the beet in sufficient salted water for 45-60 minutes until tender. Rinse, drain and peel. Wash celery and cut into 5 mm thick pieces. Pluck off celery greens.
Mix vinegar, olive oil, 8 tbsp oil, honey and mustard with whisk. Season with pepper and salt. Cut beets into 5 mm thick slices and marinate with the salad dressing.
Heat the remaining oil in a frying pan and fry the capers in it for 2-3 minutes. Drain on kitchen roll.
Add the celery greens to the beet with the celery pieces and mix. Sprinkle the beetroot salad with the capers.
Preparation Tip:
You can also buy already pre-cooked beets for the beet salad!
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