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Beet Carpaccio with Crispy Feta and Mint
Beet Carpaccio with Crispy Feta and Mint By Donna Hay Serves 4-6 Ingredients Beet Carpaccio 1 bunch beets,trimmed 2 cups malt vinegar 1 cup brown sugar 3 cups water 3 tablespoons California extra virgin olive oil 200g firm feta, crumbled ¼ cup baby mint leaves Tarragon dressing 2 tablespoons red wine vinegar 4 tablespoons California COOC-certified extra virgin olive oil 1 tablespoon superfine sugar 2 tablespoons chopped tarragon ( you can also use chervil or fennel fronds in the same amount if preferred) Instructions To make the tarragon dressing, place the vinegar, extra virgin olive oil and sugar in a...
