800 g
raw beetroot
1
onion
clove of garlic
100 ml
vegetable broth
1 tbs
pear syrup
5 tbs
red wine vinegar
sea salt
pepper
1 pinch
coriander powder
cumin seeds
ground cloves
1 ts
mustard
5 stalks
dill
4
pickles
120 g
lamb’s lettuce
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