Beetroot with Green Sauce

• 2 medium beetroots, stalks and leaves removed
• olive oil
• large-flaked sea salt

Put the beetroots in a large pan, covered with water, and bring them to the boil. Simmer rapidly for 40 minutes, until tender, drain. Wearing rubber gloves, rub off the skins. Pick and finely chop the mint and parsley leaves, putting them in a bowl with the capers, shallot and garlic. Mince the anchovies before adding them to the bowl with the mustard. Add olive oil so it is just visible below