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Roasted Baby Beets

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sides vegetarian rosh hashanah

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Ingredients

2 pounds baby beets

4 tablespoons butter, cut into pieces

1 cup vegetable broth

1/4 cup honey

2 tablespoons cider vinegar

3 fresh thyme sprigs

3 fresh parsley sprigs

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon olive oil

Toppings: chopped hazelnuts, coarsely chopped fresh parsley, crumbled ricotta salata cheese

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