I promised you this recipe for what to have your lentils with. You know, the lentils you cooked in the surplus cider chicken broth…
Well, finally, here it is: Salade de Betteraves à la Hans Välimäki.
- 600 g beets, cooked and then peeled
- 2 tbsp capers
- bunch of flat leaf parsley
- bunch of chives
- 2 tbsp red wine vinegar
- 1/2 dl olive oil
- 1 tbsp dijon mustard
Boil your beets whole (in water seasoned with salt) until soft-ish. Then chop the tops off and peel. Slice them up. Mix the sauce ingredients and pour over the beet slices. Add capers and chopped up herbs. Leave it to sit in the fridge for about an hour.
We’re dealing with some pretty powerful tastes here, so plan to have it with something that can take it. I found the lentils cooked in that amazing chicken broth just the ticket. I added some more bacon bits to it, just to give it more oomph (that is the actual technical term, innit). So. Not for the faint of tongue or heart. But beet lovers will adore it.