Serves 4 Hot Vegetarian Vegetables
Accompaniment Gluten Wheat Free Eggless
675g/1½ lb Raw Beetroot, well washed then grated
2 tbsp Water
1 tbsp Wine Vinegar
Salt and Black Pepper
1. Place the grated beetroot, butter, water and vinegar into a saucepan, cover
and cook gently over a medium heat for about 10 minutes, stirring occasionally
until barely tender.
2. Once crisp-tender, in necessary uncover the pan, raise the heat and boil off
any liquid before seasoning with salt and black pepper.
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