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Member recipe

Beetroot starter

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Serves 6

avocado added to broad beans and marinaded beetroot

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  • 4 small beetroot
  • 1red onion
  • 3 tbs sherry vinegar
  • 4 tbs olive oil
  • 1tsp caster sugar
  • Few drops of Tabasco
  • Salt
  • Black pepper
  • 2 med avocado
  • Coriander leaves
  • Mint leaves
  • Pea shoots (optional)
  • 150 g broad beans blanched, refreshed and skinned


    1. Cook beetroot in thin slices for 4-5 mins chop red onion in thin slices
    2. Make dressing - olive oil, vinegar, Tabasco, salt and pepper - add to sliced onions and cooked beetroot slices and leave to marinate.
    3. Blanch beans and skin.
    4. Place beetroot and onions on a plate. slice avocado and put on top. Sprinkle over broad beans, mint and coriander.

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