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Salad, Baby Beet

by Pierre S. Aoukar, MD
Posted: March 8

Servings: 4


2 pounds baby beets
1/3 cup sliced almonds
sea salt to taste
crushed black pepper to taste
fresh orange juice
fresh tarragon (optional)

3-4 Tb Fresh Lemon Vinaigrette, with garlic


1. Cut the stems off the beets and wash them. Place them in a pot, cover with water, add salt and bring to a boil. Cook until they are just fork tender (the beets should hold their shape completely, even when cut). When they are done cooking, run under cold water or place in an ice bath until cool. The skin should come right off. Slice the beets into halves or quarters.

2. To make the vinaigrette, use the recipe for fresh lemon vinaigrette, but substitute fresh orange juice for of the lemon juice and add a pinch of fresh garlic.

3. In a dry skillet over low heat, toast the almonds to a light brown color. Add to the salad. Add some fresh torn tarragon leaves and the dressing. Mix the ingredients well. Adjust salt and pepper to taste.

Baby Beet Salad, The Recipes of Dr. Aoukar


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