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Roasted Beet and Goat Cheese Salad
Ingredients
  • 6 medium-large beets about 1 kg/2 lbs, washed and stems removed
  • 100 g goat’s cheese crumbled
  • ¼ cup sliced almonds toasted
  • 6 cups arugula or spring greens
  • 1 tablespoon fresh parsley minced (optional)
  • subheading: Vinaigrette:
  • ¼ cup olive oil
  • 2 tablespoon sherry vinegar or apple cider vinegar
  • 2 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
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