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Sour cream beetroot salad

Sour cream beetroot salad recipe

Sour cream beetroot salad
Recipe by: Mynhardt Joubert
Serves: 3-4
Prep time: 3 h 30min

2 bottles sliced beetroot (780g x 2), drained or 1.5kg raw beetroot
250ml sour cream
Half a red onion, finely chopped
Pinch cumin seeds
Salt and pepper to taste
Fresh beetroot leaves for serving
To cook the beetroot, start by cleaning the beetroot and removing and leaves, stalks or dirt. Wash the beetroot then place in a large pot with water set on high heat to boil for at least 45 min to an hour. Once cooked, remove from the hot water and set in the fridge to chill. Once chilled, peel off the skin with hands or a knife then cut or slice as desired. Mix the beetroot, sour cream, onion and cumin seeds together and season to taste.
Chill before serving. 

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