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Roasted Beet Salad

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2 small roasted beets per person, skins removed, sliced very thin
Raspberry vinegar
Blue cheese of your choice
Raw pistachios, chopped
Micro mustard greens or watercress

For each serving, arrange beet slices on a salad plate. Splash with raspberry vinegar. Dot with blue cheese. Sprinkle with chopped pistachios. Top with greens.

 

- Recipe courtesy of Sue Doeden's All about Food.

 

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