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“Originally by Allan Campion and Michell Curtis”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a heavy-based saucepan over a medium heat.
  2. Add oil, onion and celery and cook for 4-5 minutes, stirring often.
  3. Add garlic and diced beetroot and cook for a further 5 minutes, stirring often. Add orange juice, stock and vinegar and bring to the boil.
  4. Lower heat and cook for 15-20 minutes, or until beetroot is tender.
  5. Add pepper, taste and serve each bowl with a spoonful of yogurt or sour cream.

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