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Beet Carpaccio Salad with Toasted Hazelnuts
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Beet Carpaccio Salad with Toasted Hazelnuts

1-1/2 pounds roasted beets 2 cups microgreens 4 ounces goat cheese, crumbled 1/4 cup chopped toasted hazelnuts 2 tablespoons Filippo Berio Classic Balsamic Glaze 1/4 teaspoon flaked sea salt 1/4 teaspoon cracked pepper

Heat oven to 400 degrees. Using chef’s knife or mandoline, thinly slice beets; arrange on platter. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.