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Recipe from Kelly Johnson, head chef at Silvercreek restaurant in Urbana.
Beet Carpaccio
With Feta, Red Onion and Good Olive Oil
3 large Beets, Stemmed, skin on
3 oz olive oil
Salt and pepper
4 oz Feta Cheese
1 large red onion, diced
3 oz capers
3 oz Extra Virgin olive oil
6 oz mixed baby lettuces
8-10 chives, minced
For the Beets
1.
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