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Yield:
6 servings
Ingredients:
Instructions:
Instructions: Peel the cooked beetroot, wearing rubber gloves if you dont want to go purple! Chop the beetroot into cubes.
Melt the butter in a saute pan, add the beetroot and toss. Then add the freshly squeezed lemon juice and cream and allow to bubble for a few minutes. Season with salt, pepper and sugar. Taste, and add a little more lemon juice if necessary. Serve immediately. Email this Recipe:
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