Beet, I Said Beet, Tartare

Ingredients

• 1 lb beets
• 1 shallot , chopped (can sub 1 small garlic clove)
• 1 T worchestershire sauce
• 2 t sherry or red wine vinegar
• 1 small dill pickple , chopped
• ¼ C capers , drained (use the fat kind, not the tiny "nonpareil" kind)
• 1-2 T mayonaise
• 2 T chopped parsley , plus more for garnish
• sea salt and blac pepper , to taste

Instructions

1. Preheat oven to 350F. Wash beets, then wrap individually in aluminum foil. Place in roasting pan or cast iron skillet and bake for 60–90 minutes (depending on enormity of beets) or until tender when poked with knife. Let cool, peel, and cut into large chunks.
2. Place beets in food processor with all ingredients except mayonnaise and parsley. Pulse a few times, scraping down bowl between pulses, until the mixture is minced and harmonious, but not pureed. Do not use a blender!
3. Spoon into bowl and fold in mayonnaise and parsley. Adjust seasonings, then garnish with additional parsley and serve with rye flatbread or sliced pumpernickel bread. Keep away from white tablecloth.