INGREDIENTS

(serves two)

1 red onion, finely diced
24 baby beetroots
Salt
60g salted butter
2tbs aged balsamic vinegar
Pinch of parsley, finely chopped
1tbs whipping cream

METHOD

Stew the red onion in 30g of butter until softened. Boil the baby beetroot in salted water. Roll in half the salted butter and the balsamic vinegar.

Place some red onion in the middle of a plate. Place the beetroot on top.

Heat cream. Add parsley. Liquidise. Pass through a fine sieve. Pour a cordon of hot, parsley-ed cream around the onion and beetroot.

Alain Passard