beet tartare

my husband and i recently attended a french cooking class and came back with a few gems.  merci, monsieur le chef!  this recipe is for 6 adults.  this was our favorite dish of the night.  we can't wait to make it again.  so unexpected and refreshing!  here is a video on how to make a quenelle.

ingredients

1 lb beets, trimmed, washed and quarterd
1 shallot, finely chopped
2 t cornichons, chopped
2 garlic cloves, minced
2 t capers
2 t mayonnaise (we made our own that night, but i doubt i could do that again on my own)
1 T red wine vinegar
2 T olive oil
2 t fresh parsley, plus more for garnish
salt and pepper to taste
some mustard green leaves

directions

preheat oven to 425.  spread beets in a shallow baking dish.  add enough water to come up 1/2 the side of the pan.  cover tightly with aluminum foil and roast for 30 min.  let beets cool in their cooking juice.  peel beets and process in a food processor until chopped.  in a bowl, whisk olive oil, vinegar and a few T beet juice.  stir in all remaining ingredients and refrigerate 15 min.  form quenelles and place atop large pieces of mustard greens.  sprinkle with parsley garnish.