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See also: Article on Beets/Beetroot
Yield: 2 servings
2 slices of panini bread, toasted
1 tbsp. horseradish
1 tsp. dijon mustard
1 baby beet, roasted and sliced
few leaves of arugula
1 slice of red onion
2 slices fresh mozzarella
Spread the horseradish onto one of the slices of toast.
Spread the mustard onto the other piece of toast.
Arrange the beets, onions and mozzarella onto one of the pieces of toast.
Top with some arugula and the other piece of toast.
Serve with a cup of potato-leek soup.
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