Calves’ Liver with Beetroot

This is a typical restaurant dish, involving a brief sauté in a non-stick pan and an equally brief deglazing. The whole thing takes only 5 minutes and is adapted from Michel Guérard’s recipe in his book Cuisine Gourmande, one of the most important cookery books of recent years and one from which all the chefs I know have drawn inspiration. The beetroot imparts a stunning colour to the