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Member recipe

Grated beetroot with butter

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Serves 4

A great side dish which has intense flavour and class.

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  • 3 garlic cloves pureed
  • 8 raw beetroots
  • balsamic vinegar or red wine vinegar(red wine vinegar works the best)
  • A knob of butter


    1. Wash and grate the roar beetroot and put in a bowl.
    2. Add the vinegar depending on how strong you want it.(you may want to taste it to find out what is the best strength for you).
    3. Puree the garlic cloves and put them into a bowl.
    4. Mix all of it together and put into a pan. Turn on the hob to warm the saucepan.
    5. Put the beetroot into the saucepan and simmer for 30 minutes.
    6. Add the butter once cooked and eat straight away or put in a tubawear container to cool.Then put in the fridge.

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6th Sep, 2012
Have yet to try it, but surprised it see the word 'roar' not raw!
11th Feb, 2009
This recipe uses alot of beetroots but doesnt actual look alot once they are grated.
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