I have a question about the recipe "Beet Tartare with Dijon and Capers" from Cory Daddario. This recipe looks wonderful but it would be helpful to have an approximation of the amount of beets- beets can be really small or really large
Lindsay-Jean is a Contributing Writer & Editor at Food52.
I would say to just aim for using medium-sized beets, but you can also send a message to the recipe author to get their opinion. Just click the envelope button on their profile page: http://food52.com/users....
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Well played. You deserve a cookie.
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