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Roasted Beets With Hazelnut Vinaigrette And Burrata

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Bon Appetit
Related tags
salad low carb vegetarian rosh hashanah lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons Champagne vinegar or white wine vinegar

1 tablespoon fresh lemon juice

2 teaspoons minced shallot

1 teaspoon whole grain mustard

6 tablespoons hazelnut or grapeseed oil

Kosher salt and freshly ground black pepper

2 pounds small golden or candy-stripe (Chioggia) beets (15-20 beets), tops trimmed

2 tablespoons extra-virgin olive oil

2 8-oz. rounds of burrata or fresh mozzarella, halved or quartered

4-5 large fresh basil or sorrel leaves, cut crosswise into 1/2" ribbons

1/4 cup coarsely chopped toasted hazelnuts

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