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On 10/1/2017 07:36pm, Helen Bach posted:

if it is not Moroccan, it may be French, as the French colonial influences still linger, as you will remember, no doubt. Can also be made as a tarte tatin.

I love beetroot, I'm eating beetroot crisps as I type, and made pickled beetroot (and red beets) for Christmas. The red beets lost their colour almost immediately (as did the purple/red carrots), but not their flavour (pickles as in vinegar, not Indian!)


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