Hot buttered beetroot

Hot buttered beetroot

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 bunches beetroot, cooked and peeled
45g butter
1 tablespoon wine vinegar
salt and freshly ground pepper
1/2 teaspoon sugar

Method

  1. Slice or dice the beetroot, or cut into wedges. Melt the butter in a saucepan, add the beetroot and toss over a gentle heat until reheated. Add the vinegar with the salt, pepper and sugar to season. Turn into a heated serving dish.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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