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Published 2020
Make Ahead – Roast beetroots up to 2 days ahead, refrigerate until needed.
Store – Refrigerate leftovers, covered, for up to 3 days.
Freeze – Freeze in airtight container for up to 1 month. Defrost overnight in fridge and use within 24 hours. If dip separates on defrosting, blitz again in food processor.
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