Beet and smoked eel salad on lamb's lettuce

Peel the beet and cut into strips. In a skillet, heat the sugar and water until lightly caramelized, stir in the butter and cayenne and the beet strips, cooking until the beets are caramelized.

Peel the shallots and cut into thin rings. Rinse the lettuce and spin dry. In a bowl, whisk together the vinegar and oil, season with salt and pepper. Add the lettuce and shallots and toss to combine. Cut the smoked eel in pieces. Serve the salad with the beets and the smoked eel.