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2 beets, cut into 1/2-inch pieces
8 stalks asparagus (see note)
3 tablespoons Gefen Olive Oil
1/2 cup Gefen Hearts of Palm, sliced
1 cup honey-glazed pecans
6 cups lettuce
1/4 cup sugar
1/3 cup Bartenura Balsamic Vinegar
1 teaspoon salt
1 clove garlic, chopped or 1 cube Gefen Frozen Garlic
3/4 cup oil
Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with foil. Toss beets with two tablespoons olive oil and lay on the baking sheet. Roast for 30 minutes or until cooked through and soft. Cool.
On another sheet, toss the asparagus with one tablespoon of the olive oil. Roast for five to seven minutes until crisp but cooked through. Cool.
Combine dressing ingredients and shake. Toss salad with as much dressing as needed. Reserve extra for future use.
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