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1
Heat the oven to 350 degrees.
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2
Wash the beets and, leaving them wet, wrap them individually in foil.
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3
Place in a roasting pan or possibly on a baking sheet and bake till tender, about 1 1/2 hrs.
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4
(To test, poke a thin-bladed knife through the foil.)
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5
Let the beets cold in the foil.
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6
(Alternatively, to cook in water, drop the beets into salted water to cover and bring to a boil.
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7
Cook over medium heat till tender, 45 min to 1 hour.)
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8
When the beets are cold sufficient to handle, peel and cut into eighths.
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9
Place the beets in the bowl of a food processor with the shallot, Worcestershire sauce, a few drops of warm pepper sauce, vinegar, cornichons and capers.
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10
Pulse till the mix is chopped but not pureed.
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11
You may have to scrape the mix down between pulses.
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12
Spoon the mix into a bowl and stir in the mayonnaise and parsley.
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13
Taste and adjust the seasonings; you may need to add in salt and pepper and more vinegar, Worcestershire or possibly warm sauce.
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14
(This dish keeps well up to 2 days.
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15
Chill, keeping it well wrapped or possibly in a covered container, and bring to room temperature before serving.)
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16
Garnish and serve with steamed fish.
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17
This recipe yields 3 1/2 c..
