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Beet tartare in lettuce cups

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Recipe: Roasted beet tartare by Tina Galhaut

Beets are full of valuable nutrients, they’re easy to cook and versatile as well as colorful. With the heat of summer in full swing, it’s best to roast the beets early in the morning or late in the evening. Letting them sit in their own juices is perfectly fine and leads to a complementary “dressing” base for salads. Once you roast a batch you can keep them in the fridge for a few days before you make the tartare for your luncheon or dinner party.


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