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Ingredients

Method

  • STEP 1

    In a large non-stick frying pan, fry the beetroot for 2 mins. Add the lemon juice and cook for 1 min more. Drizzle in the honey and mustard and stir to coat the beetroot. Serve immediately.

Recipe from Good Food magazine, March 2011

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A star rating of 4.7 out of 5.19 ratings
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