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Beet Carpaccio

Updated: January 25, 2007
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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