Beet Salad

Ingredients

• 1 medium beet
• 1/3 volume of the beet onion
• to taste oil
• to taste vinegar
• 1 handful parsley
• 1 handful chervil

Instructions

1. Roast the beet in the oven until fully cooked. Once completely cooled, cut it into julienne (thin matchstick strips). Roast the onion in the oven until tender but still holding its shape; cut into julienne as well.
2. Combine the beet and onion julienne. Season with oil and vinegar as you would an ordinary salad, adjusting to taste. Arrange on a serving dish and scatter the chopped parsley and chervil over the top.