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Ingredients

Method

  • STEP 1

    Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.

Recipe from Good Food magazine, June 2013

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A star rating of 4.8 out of 5.8 ratings
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