Ingredients
- 8 plump chicken livers
- 8 small beetroots, trimmed but left unpeeled
- 4 tbsp extra-virgin olive oil
- 30g butter
- 1 tbsp chives, finely chopped
- 2 tbsp red-wine vinegar
- 12 clumps mâche, trimmed, washed and dried
- Salt and pepper
Method
Trim chicken livers of any fat or sinew and place, covered, on a plate in the fridge. Wash and dry beetroot and toss in small baking dish or ovenproof pan with 2 tbsp olive oil, a little salt and pepper.
Place beetroot in preheated 180C oven for 15-20 minutes until tender. Remove from oven and leave aside in pan. In frypan, heat 1 tbsp of olive oil and butter until it is foaming.
Sprinkle livers with salt and pepper and fry for three to four minutes, turning once.
Remove livers from pan and set aside, keeping warm.
Return pan with cooking juices to medium heat and add 1 tbsp of vinegar, scraping bottom of the pan with a wooden spoon as the mixture bubbles.
Once reduced to a couple of tbsp, turn off.
Assemble dish by tossing mâche with remaining olive oil and vinegar and arrange on a plate with beets and livers (sliced). Spoon on reduced pan juices and sprinkle with chopped chives.
