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Beet Salad With Tangerine Vinaigrette

434 faves | 4 recommends
More from this source
Cat Cora
Related tags
salad low fat nut free vegetarian thanksgiving lunch
Nutrition per serving    (USDA % daily values)
CAL
477
FAT
36%
CHOL
2%
SOD
62%

Comments

Looks like a great dish
Tatum Troy   •  6 Nov   •  Report
Very nice
Rupinder Saggi   •  15 Sep   •  Report
Nice:) :)
Sue Poffenroth   •  4 Sep   •  Report

Doris Marcus   •  3 Sep   •  Report
Very nice. I love beets.
Pattie Schultz-Ormond   •  3 Sep   •  Report
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Ingredients for 6 servings

1 Tablespoons champagne vinegar

3 Tablespoons Tangerine-Infused olive oil (Store-bought or homemade)

½ Ounce shallot (Minced)

Kosher salt (To taste)

black pepper (Freshly ground, to taste)

3 Cups arugula (Fresh, lightly packed washed)

1½ Cups beet Chunks (Roasted, about 4 small or 2 large beets)

2 Slices red onion (Paper-thin, cut into quarters)

8 Slices Baguette (Thin, toasted briefly)

4 Tablespoons goat cheese (Soft, fresh)

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