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This beet appetizer is fresh, light and creative thanks to the addition of Rosemary Cured Egg Yolks. Layer upon layer of flavor starts with thin-sliced beets and arugula. Drizzle with a tangy dressing, and thinly slice or grate remaining cured egg yolk on top for one final pop of deliciousness.
Visit http://mccormickforchefs.com/Recipes/R/Rosemary-Garlic-Cured-Egg-Yolks for the Rosemary Garlic Cured Egg Yolks recipe.