Shallot oil:
8 whole shallots
2 cups extra virgin olive oil
1/8 cup sherry vinegar
1/2 cup beet juice
3/4 cup roasted shallots
Salt and pepper
1/4 pound boquerones
1 carrots, julienned
1 red bell peppers, julienned
1/4 bunch scallions, julienned
1/4 bunch asparagus