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Beetroot Oil Recipe

This oil is easy to make and is an excellent accompaniment to grilled fish or seared scallops.

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Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


- 8 small or 4 medium cooked Beetroot, peeled

- 4 rounded teaspoons of hot Horseradish sauce

- 4 tablespoons Red Wine Vinegar

- 4 tablespoons of Vegetable Oil (such as sunflower)

- A little Salt and freshly-ground Pepper


- Chop the beetroots and puree them with the horseradish sauce and vinegar.

- Add the oil, stir together, season and serve at room temperature drizzled over your chosen fish.

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