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beetroot with tarragon butter


love beetroot? you will love this. simplicity at it's best. cutting the beetroot will depend on the size of the beetroot, small beetroot in halve, large into quarters or more. i cut it the size of a potato that is needed for potato salad. fresh dill or mint may be substituted for tarragon.


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  1. Trim all but 5cm of stalks off the beetroots
  2. Put the beetroots into a medium pot
  3. Cover with water
  4. And boil until soft
  5. This will take about 45-60 minutes
  6. Drain the beetroot
  7. Pull off the stalks
  8. Slip off the skins and halve and then quarter or cut again smaller if preferred
  9. Heat the beetroots
  10. Butter and tarragon in a frying pan over medium heat until warmed through
  11. Season with salt and pepper

Step 5

Total Time in Minute 90

Ingredients Count 4

cooking beetroot with tarragon butter

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Fresh tarragon

Salt & freshly ground black pepper

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