Cut 8 or so small cassolette shapes from the cooked beetroot, and cover them in vinegar, oil and seasoning. Prepare the filling by cutting the ingredients into thin strips, retaining the egg yolk for garnish. Season with a pinch of salt and pepper, oil and vinegar, and mix with the parsley and other herbs. Drain the cassolettes and fill them with the anchovy mixture. Dish, garnish with egg yolk.