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    Beetroot with Orange and Coriander

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    Beetroot with Orange and Coriander

    Serves: 3 - 4


    • 1 bunch fresh beetroot
    • 25g butter
    • 2 tsp coriander seeds, lightly crushed
    • 2 tbsp fine shred orange marmalade
    • Salt
    • Freshly ground black pepper


    1. Trim the beetroot stalks close but not right down and cut off the root a short distance from the beetroot so that the juice does not leach out.
    2. Wash well.
    3. Simmer the beetroot in lightly salted water for 1½-2 hours, until tender. Alternatively, they may be wrapped in foil and baked in a preheated oven at 150°C, gas mark 2 for 3-4 hours. When they are cooked the skin will rub off easily.
    4. When they are cool enough to handle, remove the skins and grate coarsely. Heat the butter and coriander seeds in a frying pan until the butter is melted. Stir in the marmalade until it melts, then add the grated beetroot. Cook, stirring, until heated through. Season with salt and pepper, scatter with chopped parsley and serve with roast meat.

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