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Well, can add to the list, I throw it in when I am making my take on the Georgian beetroot walnut dip, chlhkrais pkhali (hope that is right). Anyway, I not only roast the beetroot with some balsamic pom vinegar but then add the molasses at the end and then everyone scoofs it. Plus have made cocktail with molasses, champagne and beetroot juice – inspired by my fav beetroot.