Beet Salad with Lemon Vinaigrette

Kiki Fisher Kiki Fisher
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8
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts

Directions

Prepare the Beets

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Wrap beets in aluminum foil and bake for one hour. Let cool.

  3. Once beets are cool enough to handle, peel and cut into eighths.

Prepare the Vinaigrette

  1. In a serving bowl, combine all vinaigrette ingredients.

Prepare the Salad

  1. Add lettuce, almonds, and prepared beets to the serving bowl. Toss with vinaigrette and serve.

Tips:

If you won’t be serving the salad right away, store vinaigrette separately and add to salad just before serving.

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