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Roasted Beet & Radish Salad With White Truffle Vinaigrette

16 faves
Nutrition per serving    (USDA % daily values)
CAL
341
FAT
56%
CHOL
15%
SOD
27%

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Ingredients for 4 servings

4 large beets (about 2 – 2 1/2 pounds) washed thoroughly, dried and stems trimmed

2 tablespoons olive oil

12 large radishes, washed and thinly sliced

2 cups baby arugula, washed and dried thoroughly

4 ounces goat cheese, softened to slightly less than room temperature

1/3 cup white balsamic vinegar

2 tablespoons white truffle oil

sea salt & fresh ground black pepper, to taste

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