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Cook 8 peeled and quartered beetroots in a
pan of boiling water for 15-20 minutes, or until tender. Drain and place
in a food processor with 1/2 tsp ground coriander, 1/2 tsp ground cumin,
1/4 tsp ground cardamom and 2 tbsp crème fraiche or sour cream. Season
to taste. Process until smooth, and serve immediately.
Serves 4
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