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Serves 4 as an accompaniment

1 beetroot (approx 250g), peeled and grated

1 medium brown onion, peeled and diced

2 tablespoons olive oil

1/2 teaspoon black mustard seeds

1/2 teaspoon chilli flakes (or to taste)

pinch sea salt


Heat olive oil in a small saucepan on low to medium heat. Add onion and cook until translucent, then add remaining ingredients and cook for 10 minutes, stirring frequently. Remove from pan, allow to cool and serve or store in the fridge up to 1 week.


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