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Recipe Categories: appetizer,main,side
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drink
condiments,sauces,toppings

Cuisine From:
africa
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Other Cuisine: cajun and creole, mediterranean, scandinavian, jewish

Must Include Ingredients:

 mustard greens
 beetroot

Must Exclude Ingredients:


Dietary Restrictions:

Vegetarian
Vegan

Cooking:

No-cook   Raw Food



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picture of recipeMarinated Beets with Potatoes and Horseradish Recipe | Bon Appetit
olive oil,    pepper,    parsley,    horseradish,    dill,    potato,    beetroot,    spring onion,    mustard greens,    red wine vinegar,    sherry vinegar,    salt,    lemon juice,    creme freche
The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.
Step 1   Preheat oven to 400 . Wrap beets in foil and roast directly on rack until tender, abou...


picture of recipeCeleriac, potato and beetroot gratin recipe | delicious. magazine
butter,    mizuna,    frisee,    salad,    olive oil,    nutmeg,    potato,    beetroot,    celeriac,    garden rocket,    mustard greens,    mustard,    white wine vinegar,    sherry vinegar,    cheese,    honey,    lemon juice,    double cream
Preheat the oven to 180 C/fan 160 C/gas 4. Grease a 2 litre ovenproof dish with the butter, then cover the base with half the potato slices arranged in 2 layers. Top with half the sliced beetroot, all...


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picture of recipeChicken, Goat Cheese, and Greens Recipe - Food.com
chicken,    goat's cheese,    olive oil,    sage,    pepper,    oregano,    beetroot,    mustard greens,    salt,    lemon juice
Simple recipe that uses those store-bought rotisserie chickens! Chicken cooked atop a bed of chard, bathed in lemon, and served with herbed goat cheese makes for a quick, easy dinner in half an hour. ...


picture of recipeBeets With Mustard Greens Recipe by food.master | ifood.tv
butter,    beetroot,    mustard greens,    mustard,    sugar,    lemon juice
GETTING READY   1) Soften the beets by cooking in boiling salted water.   2) Drain well, remove the beet skins with your fingers and keep warm.   MAKING   3) In a large skillet, heat 3 tbsp (45 ml) of but...





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