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Richard and Fiona's Kitchen
Beetroot with Crème Fraîche and Merlot Vinegar
Beetroot with Crème Fraîche and Merlot Vinegar

A Moulin des Cépages recipe

We ate this with cold pork and a green salad - simple and delicious. It would be good with all cold meats and poultry.

You need:

2 medium beetroot - cooked and peeled
30g butter
2 shallots
5cl merlot vinegar
5 tbsp crème fraîche
5 sprigs of thyme
Ground black pepper and sel de château

Steps:

Cut the beetroot into small cubes.

Melt the butter in a frying pan and cook the shallots.

Add the vinegar and reduce slightly, stir in the creme fraiche, thyme and season to taste.

Remove from the heat and mix in the beetroot.

Serve.

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