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Balsamic Roasted Beet Salad
A great version of a beet salad.  
Ingredients
  • 8 medium-size beets, tops removed and scrubbed
  • ½ cup balsamic vinegar
  • ½ cup good olive oil
  • 2 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt and freshly ground black pepper
  • 4 ounces baby arugula
  • ⅓ cup roasted, salted Marcona almonds, toasted
  • 4 ounces soft goat cheese, such as Montrachet, crumbled
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