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1 jar Baxters Baby Beetroot
150ml rapeseed oil
1 tsp Dijon mustard
100g toasted mixed seeds
20g chopped chives
Salt and pepper
Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.
In a small bowl mix the mustard and 50ml of the retained beetroot vinegar.
Gradually whisk in the oil at a slow stream to emulsify.
Add the seeds and chives.
Season with salt and pepper.
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