Beet Tartare

This recipe serves:  4

6 medium beets, about 1 1/4 pounds
1 shallot, peeled and roughly chopped
1 teaspoon Worcestershire sauce
Tabasco sauce, to taste
1 teaspoon sherry vinegar
6 cornichons, roughly chopped
1/3 cup capers, drained
1 tablespoon mayonnaise
salt and pepper to taste
2 tablespoons chopped parsley, plus more for garnish
1. To bake the beets, preheat the oven to 350°F. Wash the beets, leave them wet, and wrap them individually in foil. Place them in a roasting pan or on a baking sheet and bake for about 90 minutes, or until they're nice and tender.

2. Let the beets cool in the foil and proceed. Cool the beets, peel them, then cut them into eighths. Place the beets in the container of a food processor with all the remaining ingredients except for the mayonnaise, salt, pepper and parsley. Pulse until the mixture is minced but not pureed.

3. Spoon the mixture into a bowl and stir in the mayonnaise and parsley. Taste and adjust seasonings. Divide the mixture into 4 portions and garnish with parsley.

Serving Size: 1 salad

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