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Roasted Beet, Shallot And Pecan Salad


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Ingredients for 6 servings

6 1/2 tablespoons olive oil

6 small unpeeled beets, scrubbed, tops trimmed

10 shallots, peeled

2/3 cup pecan halves

2 tablespoons red wine vinegar

1 large garlic clove, minced

2 small heads Boston lettuce, torn

2/3 cup crumbled gorgonzola cheese (about 3 ounces)

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