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6 raw beetroots, diced
2 sprigs celery, finely chopped
1 small onion, finely chopped (not grated)
2 dessertspoonfuls olive oil
1 glass dry red wine
3 dessertspoonfuls vinegar
salt
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Put the oil in the frying pan and before it is hot, add the diced beetroot, celery and onion. Heat well, stirring all the time. |
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As soon as they start to sizzle, quench with wine. Leave until most of the liquid is absorbed. |
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Add the vinegar at the last moment and leave to evaporate.
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If required, add a dessertspoonful of sugar, or even better, of honey.
Serve hot, with grilled quails or pork chops or even with pot roast.
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