Preparation Time: 10 minutes
Cooking Time: 1 hour
1 can of anchovies, drained
1 lb (500 g) of cooked beetroot
For the dressing
2 shallots, finely chopped
1 tbsp (15 mL) chopped chives
1.2 tbsp (8 mL) white wine vinegar
3 tbsp (45 mL) olive oil
salt & pepper
Cut beetroot into 1/5 in (5 mm) slices and lay them on a serving dish.
To make the dressing, mix together the ingredients, along with some seasoning and spoon it over the beetroot.
Arrange the anchovies on top. Add salt & pepper to taste.