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Cat Cora's Beet Salad With Tangerine Vinaigrette

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Parade Magazine
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salad low fat nut free vegetarian thanksgiving lunch
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 8 servings

1 Tbsp champagne vinegar

3 Tbsp tangerine-infused olive oil, store-bought (or homemade)

½ tsp minced shallot (about ½ shallot)

Kosher salt to taste

Freshly ground black pepper to taste

3 cup lightly packed washed fresh arugula

1½ cup roasted beet chunks (about 4 small or 2 large beets)

2 paper-thin red onion slices, cut into quarters

8 thin baguette slices, lightly toasted

4 Tbsp soft, fresh goat cheese

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Cat Cora