Raw beets with boquerones
Boquerones are raw anchovy fillets that have been marinated in white wine vinegar for a few hours. Combined with summer beets, which are available from late April to early September, you’ll have a beautiful dish on the table. Don’t have time to marinate the boquerones yourself? Just buy them ready-made!
If you're making the boquerones yourself: Place the boquerones and anchovy fillets in a dish with the skin side up. Sprinkle with some salt and pour the vinegar over them so they're just submerged. Cover and let marinate in the fridge for 5 hours.
Remove the fish fillets from the marinade and rinse them briefly under cold running water. Pat them dry with paper towels and arrange them side by side on a dish. Grind the garlic with the salt in a mortar to form a paste. Mix this with the olive oil and pour the mixture over the anchovy fillets. Cover the dish and let it marinate in the fridge for about 1 hour. Take the marinated anchovies out of the fridge 15 minutes before serving. Sprinkle with parsley and chopped garlic, and let them come to room temperature.
Slice the beets paper-thin using a mandoline or a vegetable peeler. Toss the beet slices with olive oil and let them sit for 6-8 minutes. Add the lemon juice and stir to combine. Season with salt and freshly ground pepper. Arrange the boquerones over the beet slices and scatter the remaining parsley over the plate.
