INGREDIENTS
3-4 Cooked Beetroots cut in small cubes
1 French Shallot finely minced
7-8 French Dill pickles finely minced
Juice of 1 lemon
2 Tablespoon French Grain Mustard
1 Tablespoon Capers finely minced
1/2 Cup olive oil
Salt & Pepper & Espelette pepper (or Cayenne)
METHOD
In a large bowl mix the mustard with the olive oil and lemon juince, as if you are making a mayonnaise. Once you have the consistency of a very thick vinaigrette, pour in the beetroots, shallots, pickles, salt and pepper
mix well.
The melange should be quite thick –
Place on a few sala leaves or in a round Emporte-piece to create an elegant
presentation.
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