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Beet Carpaccio with Goat Cheese and Mint Vinaigrette
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1.1 hours
4
Adjust servings
dairy-free
(?)
Has dairy from:
goat cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
goat cheese
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
goat cheese
granulated sugar
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
6
whole
Trimmed.
 
1
cup
Crumbled, Fresh.
 
2
tbsp
Minced.
 
1
cup
Unseasoned.
 
1
cup
Fresh, Chopped (sometimes labeled "mint leaves").
 
1
cup
 
1
tsp
 
1
cup
Fresh, Chopped.
 
 
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PREPARATION
1.
Preheat Oven to 350
2.
Line baking pan with foil and place beets inside
3.
Sprinkle beets lightly with water and cover tightly with foil
4.
Bake until beets are tender when pierced with fork (about 40 minutes). Let cool, peel off skin and slice thinly
5.
Whisk vinegar, mint, oil and sugar
6.
Place beets on plate. Drizzle mint vinaigrette over beets and sprinkle with cheese, shallots, and chives
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 694
Protein 12.9 g
Carbohydrates 12.2 g
Iron 0 mg
Fiber 3.40 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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