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Beet Carpaccio with Feta and Olive Oil Recipe

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This recipe for Beet Carpaccio with Feta and Olive Oil, by , is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Harbaugh

Category:
Category:

Ingredients:  
Ingredients:  
8.8 oz Love Beets Organic Cooked Beets thin slice
3 T. Olive oil
1 T. White vinegar
3 lg fresh basil leaves fine chop (2 T.)
Pinch sea salt
1/4 c. Feta crumbled
Microgreens for serving

Directions:
Directions:
Mix oil, vinegar, basil in small bowl.
Arrange beet slices on plate, top with feta, micro greens and fresh pepper. Drizzle with basil oil and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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