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Recipes – September 19, 2016

Recipe: Beet and Zucchini Carpaccio with Pine Nuts

By Neka Pasquale, Founder of Urban Remedy

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This colorful,simple dish is perfect for late summer. It’s cool and refreshing, and features in-season beets and zucchini.
Beets contribute to liver health, oxygenate cells to increase stamina, calm the spirit, and support optimal blood pressure levels.

1 large beet
1 zucchini, about 5 inches long
Extra virgin olive oil, for drizzling
1 teaspoon coarse sea salt
3 tablespoons raw pine nuts

Using a mandoline or sharp knife, slice the beet and zucchini as thinly as possible.
Transfer beet and zucchini slices to a plate, drizzle lightly with oil, and toss to coat evenly. Sprinkle with the salt and pine nuts.

Makes 2-3 servings

From The Urban Remedy Cookbook.

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