It was a superb compliment to the salad flavors. To begin: Roast the beet by removing any stems and placing it whole in a small baking pan with a 1/2 inch of water in the …
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2. Drizzle with the extra virgin olive oil. 3. Sprinkle with sea salt. 4. Add the vinegar as desired. 5. Toss gently, then plate carefully onto two salad plates, keeping the dressing at …
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