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5 chilled cooked, peeled beets, diced
3 tbsp diced cornichons
1 tbsp diced shallots
1 tbsp chopped parlsey
1 tbsp lemon juice
2 tsp Dijon mustard
1/8 tsp salt
2 cups arugula
2 tsp olive oil
1 tsp lemon juice
1/4 cup shaved parmesan
COMBINE beets with cornichons, shallot, parsley, 1 tbsp lemon juice, Dijon and salt in a large bowl. Season with fresh pepper.
TOSS arugula with olive oil and 1 tsp lemon juice. Divide among 4 plates. Pack beet tartare into a 1-cup measure and invert onto arugula. Repeat. Top with parmesan. Serve with crostini.
Calories 100, Protein 4g, Carbohydrates 14g, Fat 4g, Fibre 3g, Sodium 335mg.
Excellent source of folate.