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Cooking
Red Beet and Orange Carpaccio
· 4 servings
Prepare the beet
Peel the beet and slice it into the thinnest rounds you can manage.
Make the marinade
Mix all the ingredients together in a lidded bowl, add the beet slices and leave to marinate in the fridge for at least 24 hours.
Serve
Serve with thin slices of orange, scattered with cubes of feta-style cheese and toasted seeds.