Beetroot and Smoked Anchovies

Trim and clean the beetroot, put whole on some foil, sprinkle with olive oil and some salt, wrap in the foil and cook in the oven at 350°F/180°C/Reg4 for about 1.5 hours. When cooked remove from the oven, open the foil and allow to cool.

Peel and finely chop the shallots if used. Make a dressing with five tablespoonfuls of olive oil to one tablespoonful of wine vinegar without any salt and stir in the shallots.

Cut the cooled beetroot into the thinest slices possible and lay on to serving plates. Put on top five or six smoked anchovies and pour over a little dressing. Serve with some good bread if you like  Zoom  . This is very nice!