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Marinated Beet Salad with Whipped Goat Cheese
  • subheading: FOR THE BEETS:
  • 8 to 10 medium-large beets (see note)
  • 2 tablespoons minced shallots
  • 3 tablespoons olive oil, plus more to taste
  • 2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry
  • Salt and ground black pepper
  • ¼ cup shelled nuts, like pistachios, walnuts or pecans (optional)
  • 1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens
  • subheading: FOR THE GOAT CHEESE:
  • ¼ cup fresh goat cheese
  • 1 tablespoon olive oil
  • 2 tablespoons whole milk or heavy cream
  • ½ teaspoon rice or white wine vinegar, plus more to taste
  • ½ teaspoon coarsely ground black pepper
  • ¼ teaspoon salt, more to taste
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