4 salted anchovies, heads removed, cleaned and filleted , soaked in cold water for 10 minutes and drained
600 g/1 lb 5 oz cooked beetroot, peeled and diced 1 sprig fresh flat-leaf parsley, chopped
1⁄2clove garlic, chopped 4 tablespoons olive oil 1 tablespoon red wine vinegar


1.Chop the anchovy fillets. Put the beetroot in a salad bowl and sprinkle with the parsley and garlic . Heat the olive oil and vinegar in a saucepan, add the anchovies and cook, mashing with a wooden spoon until they have almost disintegrated.
2. Spoon the mixture over the beetroot, mix well and leave to stand for 15 minutes before serving.

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