Beet Carpaccio

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Beet Carpaccio

2 Large Red Beets

1 Large Golden Beet

1 Bulb of Fennel

6 plums

1/4 Cup Meyer Lemon Olive Oil


Boil the beats for 20 minutes, Peel the skins off. Using a mandolin or a food processor to thinly slice the beets and fennel. Slice the plums using a knife into wedges. Drizzle the Meyer Lemon Olive Oil over the top and serve.

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