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That's Fine
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BEET SALAD
ingredients
1 1/4 lb beets
1 small onion sliced in slivers
1/4 tsp kosher salt
1/8 tsp black pepper
1 tbsp cider vinegar
1 tbsp olive oil
bit mustard
directions
Cook beets by boiling, steaming or roasting, Cool beets, remove skin and sut into small wedges
Mix in bowl with rest of ingredients
Refrigerate at least 2 hours before serving
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Food Scientist - Kosher Food Specialist
Scharf Associates
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Sharon, MA 02067