What on earth is a “Pestogrette” I hear you say. Well, it started with the base for a watercress pesto (oil, garlic, handful of pine-nuts, salt & pepper) but then I felt there was some acidity missing, so I continued with red-wine vinegar and a tiny bit of Dijon. Try it – it’s amazing! 
Ingredients: Red beets, avocado, watercress, Extra Virgin Olive oil, Dijon mustard, red wine vinegar, fresh garlic, salt & pepper
- Cook the beets in water for about 15-20 minutes, depending on their size
- When done, drain and place in a large bowl (or casserole) with cold water. Hold each beet tight in both our hands, submerged in the water. With a twisting motion take off the rough outer skin, it should come off easy. Alternatively, you can peel the beets before boiling, but beware of the red juices and the stains they can create.
- In a food-processor, combine about 1 cup of watercress (washed), 0.3 cup of Extra Virgin Olive oil, 1-2 tablespoons of vinegar, 2 cloves of garlic, a tablespoon of Dijon mustard. Process for a few seconds, season with salt & pepper to taste.
- Cut the avocado and the beets in slices, arrange on a plate and top with the pestogrette.
Enjoy!
This looks yummy!!