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Salad With Beets And Yogurt Dressing

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Martha Stewart
Related tags
salad sides low carb vegetarian rosh hashanah lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3/4 pound beets (2 large or 8 small), trimmed

3 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

1/2 cup Greek yogurt (full-fat or 2 percent)

2 teaspoons sherry vinegar

1 head, Boston lettuce

2 tablespoons fresh tarragon

1/2 cup unsalted pistachios, toasted

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