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M. Allan Schanbacher
November, 2009, Page 143
• 2 medium red beets - scrubbed, trimmed and cut in half
• 2 medium golden beets - scrubbed, trimmed and cut in half
• 1/3 cup chopped walnuts
• 1/2 cup extra-virgin olive oil
• 2 ounces goat cheese
• 1/4 cup Italian parsley, chopped
Food styled by M. Allan Schanbacher
1.) Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool. Cut into 1/4 inch slices.
2.) Place beets on a large plate and drizzle with olive oil. Sprinkle the plate with walnut pieces, small dabs of goat cheese and the parsley. Serve immediately.
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