Roasted Beet Salad

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Washington Post


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1/4 cup fresh lemon juice

1/4 cup olive oil

1 tablespoon Dijon-style mustard

1 clove garlic, crushed and finely chopped

1 teaspoon salt

1/2 teaspoon sugar

Freshly ground black pepper to taste

1 pound medium beets (about 4), green tops trimmed and beets scrubbed

3 cups mixed greens

4 scallions sliced (white and tender green parts)

2 ounces feta, crumbled

1/3 cup walnuts, toasted (see note) and coarsely chopped

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