Summary

Ingredients

• 2 tuber / s beetroot, fresh
• 2 anchovy fillet (s) in oil
• 2 shallot (s), finely diced
• 2 cloves garlic, fresher
• 1 handful capers
• 1 teaspoon Dijon mustard
• 1 bunch parsley, smooth
• 1 handful mint, fresh
• Extra virgin olive oil / good quality
• possibly lime juice

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Instructions

1. The beetroot is NOT peeled! Just cut off the stalk (let it stand approx. 2 cm) and then let it boil in salted water until soft.
2. In the meantime, cut the anchovies, shallots and garlic very small. You can also put everything in the food processor and chop it up. That`s not so much snippet work. Add about 1 handful of capers. Add Dijon mustard and also add the chopped parsley and mint. Then add a good dash of olive oil and mix well. It should have a pesto-like consistency. To let go. If you want, you can add a splash of lime juice.
3. Put on kitchen gloves and peel the cooked beetroot and cut into quarters. Arrange on a plate and cover with the green sauce. About a spoon per quarter.
4. Serve with some fresh, fluffy baguette. It`s just divine. We always drink a well-chilled Chablis with it.