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Beetroot, Goat’s Cheese and Mint Salad
Quarter washed, raw beetroot and roast, tossed in olive oil, salt and pepper, for 30 minutes. Refrigerate, and once cool, toss with 1/4 cup chopped mint. Top with goat’s cheese, and serve on witlof leaves.
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A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.