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Ingredients
  • subheading: Salad:
  • 4 medium-size beets, gold, red, white, chioggia, or a mixture
  • ¼ cup extra virgin olive oil
  • Salt to taste
  • subheading: Dressing:
  • ¼ cup buttermilk
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped dill
  • Salt and freshly ground black pepper
  • 4 cups purslane (or watercress if purslane is unavailable)
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