Beet Remoulade

Beet Remoulade

(serves 4)

4 medi­um beets

2 tbsps mayonnaise

2 tbsps creme fraiche

1 tbsp grainy Eng­lish mustard

juice of 1 lemon

sea salt and fresh black pep­per to taste

hand­ful pars­ley, chopped

Slice the raw beets in very thin slices, then slice those slices into match­sticks.  Mix all oth­er ingre­di­ents in a jar with a lid and shake until thor­ough­ly mixed.  If you want the remoulade to be pret­ty, place 1/4 of the beets on a plate in a pile and top with a spoon­ful of dress­ing. Repeat for oth­er 3 plates.  If on the oth­er hand you are hap­py with more of a slaw appear­ance, place all the beets in a bowl and toss with the dress­ing until well-coated.