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Roasted Baby Beet And Baby Carrot Salad With A Sherry Walnut Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)
CAL
645
FAT
127%
CHOL
12%
SOD
61%

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Ingredients for 4 servings

3/4 teaspoon ground black pepper, divided

1/2 cup lightly toasted walnut pieces

1 teaspoon chopped fresh chives

6 ounces mixed baby lettuces or spring mix, washed and spun dry

1/4 cup sherry vinegar

12 ounces baby carrots, without the tops, peeled

2 teaspoons honey

1/2 cup walnut oil

2 teaspoons chopped fresh tarragon leaves

12 ounces baby beets, without the tops, peeled

3/4 teaspoon kosher salt, divided

2 tablespoons olive oil, plus 1/4 cup

3 ounces mild soft goat cheese, crumbled

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