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| Roast beetroot and potato chips |
Looks like steak and chips, but is beetroot
instead. Normally I bake beetroot whole in aluminum foil, takes about 45 minutes to soften. I tried roasting beetroot cut into chips, amazed by the intense concentrated flavor, very fulfilling taste.
1. Peel beetroots and potatoes, cut into
1cm thick pieces separately.
2. Mix with olive oil and roast at 180˚C
until potatoes soft, around 20 minutes. Sprinkle salt and black pepper before serving.
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