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Beetroot with Cumin

Beetroot with Cumin

A great flavoured dish to add to a mezze



4 large beetroots, or 8 small
½ red onion
2 tsp red wine vinegar
40 ml of good olive oil
1 tsp cumin seeds, lightly crushed
few good grindings of black pepper
1 tbsp chopped flat leaf parsley

  1. Wash and boil the beetroot until tender about 50 minutes if good size. Drain and leave to cook. Top and tail and peel if you wish, I didn’t need to.
  2. Mix the oil, pepper, cumin and vinegar together in a large bowl, slice the onion and add to bowl with oil mix and stir well.
  3. Slice the beetroot in wedges and add to onions and oil, add the chopped parsley and mix everything together well.
  4. Serve at room temperature as part of a mixed mezze

Serves 4

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