1. In a pot of cold water, submerge the beetroot. Bring to a boil. Cover and cook for about 35 minutes. Check the cooking by piercing the tip of a knife to the heart.

2. Drain the beetroot and peel. Cut into large pieces.

3. In a food processor, puree the beetroot. Season generously with salt and pepper. Add the lemon juice and mix.

4. Peel and cut the eggs in half.

5. Pour the beetroot puree into glasses.

6. Place the egg half in the center and garnish with capers. Serve cold.