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Serves 6-8
- 1kg beetroot (small, new-season)
- 1kg carrots
- Olive oil, for coating and dressing the veggies
- Sea salt, for coating and dressing the veggies
- 1-2 cloves of garlic
- 1-2 lemons
For dressing:
- Red wine vinegar
To serve:
- Freshly chopped mint
- Greek yoghurt
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