Candy beetroot is exquisite to look at and is in vogue with Michelin chefs for garnishing their plates. Try serving this as a small starter with horseradish smoked mackerel and goats cheese or pickled herring, Granny Smith and anchovy paste/gentlemen's relish. To keep its colour and vibrancy finely slice it raw (using a mandolin) as the minute you cook it it will turn pink.
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