Accompaniment to Foie Gras
Calvados flambéed Apples and raw Beetroot

2 apples in ”boats” without seeds and skin
a little butter
a little cane sugar
a spot of Calvados
a little plucked thyme
a little chopped shallot

2 beetroots without skin roughly grated
a little lemon juice
4 tablespoonful olive oil
a clove of garlic finely grated

Procedure

Mix beetroots with lemon juice, add oil, garlic, salt and pepper. Mix it well.
Apples: melt the butter sprinkle sugar on it. Add the apples
and roast them golden. Then add Calvados and burn it off.
Now sprinkle with chopped shallot and thyme and serve