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Green Salad with Roasted Beets and Pickled Rhubarb
Ingredients
  • 3 medium golden beets (1 pound total)
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (½ cup), plus 2 tablespoons pickling liquid
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving
  • 2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups)
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