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Ingredientes
- 6 x beets - (abt 1 1/2 lbs)
- 1 x shallot roughly minced
- 1 tsp Worcestershire sauce Warm pepper sauce to taste
- 1 tsp Sherry vinegar
- 6 x cornichons roughly minced
- 1/3 c. capers liquid removed
- 1 Tbsp. mayonnaise
- 2 Tbsp. minced parsley more for garnish Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat the oven to 350 degrees. Wash the beets and, leaving them wet, wrap them individually in foil. Place in a roasting pan or possibly on a baking sheet and bake till tender, about 1 1/2 hrs. (To test, poke a thin-bladed knife through the foil.) Let the beets cold in the foil. (Alternatively, to cook in water, drop the beets into salted water to cover and bring to a boil. Cook over medium heat till tender, 45 min to 1 hour.)
- When the beets are cold sufficient to handle, peel and cut into eighths.
- Place the beets in the bowl of a food processor with the shallot, Worcestershire sauce, a few drops of warm pepper sauce, vinegar, cornichons and capers. Pulse till the mix is chopped but not pureed. You may have to scrape the mix down between pulses.
- Spoon the mix into a bowl and stir in the mayonnaise and parsley. Taste and adjust the seasonings; you may need to add in salt and pepper and more vinegar, Worcestershire or possibly warm sauce. (This dish keeps well up to 2 days. Chill, keeping it well wrapped or possibly in a covered container, and bring to room temperature before serving.) Garnish and serve with steamed fish.
- This recipe yields 3 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 12 servings | |
| Calories 22 | |
| Calories from Fat 9 | 41% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 98mg | 3% |
| Total Carbs 2.95g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.93g | 1% |
| Protein 0.55g | 1% |
