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Ingredients
- 2 or 3 cooked beetroots, depending on size
- 5 or 6 stalks celery
- a little chopped parsley
- salt and pepper
- lemon juice
- a little margarine or dripping
Method
- Cook the celery in boiling salted water; drain well.
- Chop into conveniently-sized pieces.
- Cut the beetroot into similarly-sized pieces and place in a pan together with the celery.
- Add the margarine or dripping, lemon juice, chopped parsley and seasoning and stir together over a gentle heat until thoroughly hot.
- (WCB)
