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Tangerine And Beet Salad

Nutrition per serving    (USDA % daily values)
CAL
162
FAT
22%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

1 pound golden beets, preferably baby beets

4 teaspoons pine nuts

Salt and freshly ground black pepper

1 pound tangerines, peeled

2 teaspoons fresh lemon juice, preferably from Meyer lemons

4 teaspoons extra-virgin olive oil

2 teaspoons finely diced shallot

2 teaspoons basil chiffonade (ideally a blend of both opal basil and regular basil)

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