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Spicy Beet Bites



  • 1.

    Cut the beet into 3/4-inch/2 cm cubes and toss with the oil in a bowl.

  • 2.

    Gently toast the coriander and cumin seeds in a dry frying pan to release their aromas, 30 to 60 seconds.

  • 3.

    Tilt into a mortal and pestle and grind the seeds to crush slightly and release their flavour (not to turn them into powder, however).

  • 4.

    Add the remaining spices, and toss with the beet to coat evenly.

  • 5.

    Cover and leave to marinate several hours.

  • 6.

    Before serving, toss with the fresh coriander.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Spicy Beet Bites.


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