From Jean-Georges Vongerichten’s Jean-Georges Cooking at Home
Serves 4
Ingredients:
6 medium beets (about 1 1/4 pounds)
1 shallot, roughly chopped
1 teaspoon Worchestershire sauce
Few drops Tabasco or other hot sauce
1 teaspoon sherry vinegar
6 cornichons, roughly chopped
1/3 cup capers, drained
1 tablespoon mayonnaise
2 tablespoons chopped parsley, plus more for garnish
Salt and freshly ground black pepper (optional)
Directions:
Wash the beets, wrap them individually in foil, and place them in a roasting pan or on a baking sheet at 350 degrees for about 90 minutes or until nice and tender. Cool the beets, peel them, and then cut into eighths.
Place the beets in a food processor with the shallot, Worchestershire sauce, Tabasco, vinegar, cornichons, and capers, Pulse until the mixture is minced but not pureed. Scrape down sides between pulses.
Spoon the mixture into a bowl and stir in the mayonnaise and parsley. Taste and adjust seasonings if needed. You may need to add salt.
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