Ingredients

Steps

• Simmer beetroot in a pan of water for 40 minutes until tender.
• Drain beetroot and rub off skins once cool enough to handle.
• Combine chopped mint, parsley, capers, shallot, and garlic in a bowl.
• Mix in the chopped anchovies and Dijon mustard.
• Whisk in the olive oil and lemon juice and let the sauce stand.
• Cut beetroot into eight wedges and place in a serving bowl.
• Season with salt, drizzle with green sauce, and serve immediately.