Cut the beetroot into 1cm/½in cubes and set aside. Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring ...
Mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil ... Scatter over any fresh herbs, rocket or baby salad leaves to add a bit of colour.
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