6 medium beets (1 ¼ lbs.)
1 shallot finely chopped
1 tsp. Worcestershire sauce
Tabasco, a few drops
1 tsp. sherry vinegar
4 to 6 small cornichons or gerkins, finely chopped
¼ - 1/3 cup capers, drained and rinsed
1 tbsp. mayonnaise
2 tbsp. chopped parsley
salt and pepper

Take beets and remove greens. Reserve greens to use for a pasta or some other culinary treat.

Place beets in a medium saucepan filled with salted water to cover. Bring to a boil and cook over medium heat until tender. They will probably take about 20-30 minutes because of them being young and smaller than normal. Once tender, drain, let cool and remove peel. Cut the beets into 8 rough pieces.

Place the beets, shallots, Worcestershire sauce, vinegar, cornichons, and capers in the bowl of a food processor. Pulse until the mixture in minced and fine but not pureed. Place the mixture in a separate bowl. Stir in the mayonnaise and the parsley. Adjust the seasoning with salt, pepper and Tabasco. Adjust with any other flavours if necessary. This recipe keeps well for about 2 days in the fridge. Serve at room temperature to maximize flavours.

This recipe is great to use all of the fresh Bryson vegetables which are coming into their own. A modern interpretation of a great French summer salad. The recipe may look complicated due to its length but I can all be put together in just over a half hour, especially if using store bought tapenade and canned tuna.