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Beetroot course comprising of 3 separate dishes
Beetroot salad – 100g Roasted Candied Beetroots– 10g Caper & 15g apple condiment– 20g Pickled White beetroots– 10g each Belgian endive, red and yellow – 15g Smoked Pike Roe– 20ml Cultured Cream Roast the beetroot in the oven at 160 de- grees for 45 minutes or until cooked. Leave to cool, peel and thinly slice. … Continued