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Beet Carpaccio with Goat Cheese and Mint Vinaigrette
- 12 2-inch beets, trimmed
- 1 cup crumbled soft fresh goat cheese (about 5 ounces)
- 2 tablespoons minced shallot
- 1/3 cup unseasoned rice vinegar
- 1/3 cup chopped fresh mint
- 1/4 cup walnut oil or olive oil
- 1 1/2 teaspoons sugar
- 1/4 cup chopped fresh chives
Directions:View on Bon Appetit
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