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Ingredients
  • 1 ½ cups walnut halves, toasted and cooled
  • 2 pounds red or Chioggia beets, peeled and chopped (3 cups)
  • 1 small clove garlic, peeled
  • 2 teaspoons ground cumin
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground Aleppo pepper
  • 2 tablespoons pomegranate molasses, such as Al Wadi
  • ⅔ cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • Fresh cilantro and sliced radishes, for serving
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