Yield: 6 servings
|685 grams||Beetroot; cooked|
|\N \N||Salt and freshly ground black pepper|
|\N \N||A few drops of freshly squeezed lemon|
|\N \N||; juice|
|140 millilitres||Cream; up to 175|
Peel the cooked beetroot, wearing rubber gloves if you don't want to go purple! Chop the beetroot into cubes.
Melt the butter in a saut 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.
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Carlton Food Network
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