25 gm butter
2 tsp ground cumin
150 ml soured cream
450 gm beet root, peeled and diced
Salt and pepper to taste

Beetroot Salad With Sour Cream & Cumin

1. Melt the butter, sprinkle in the cumin and cook for one to two minutes, stirring.
2. Add the soured cream, beet root, salt and pepper to taste.
3. Cook until the beet root is heated through, stirring gently.
4. Transfer to a warmed serving dish, and serve at once.