Beet And Tomato Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
135
FAT
3%
CHOL
0%
SOD
31%

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Ingredients for 4 servings

6 red beets, trimmed, halved lengthwise

Extra-virgin olive oil, for drizzling

1/2 teaspoon coarse salt

4 to 6 ripe tomatoes (about 2 pounds), preferably heirloom, cut into wedges

Juice of 1/2 lemon

1/4 teaspoon freshly ground pepper

1/3 cup small mint leaves

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