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Four Beet Salad on Arugula with Sherry Vinaigrette

The sweet beets and bitter greens make a wonderful contrast of flavors and colors. We used orange, red, yellow, and white beets.

Source: Martha Stewart Living, September/October 1991
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Ingredients

Directions

Cook's Notes

For a delicious alternative to the usual leafy vegetables, place washed beet greens in pot with a little olive oil and some minced garlic. Cover and turn up heat to medium. Cook just until wilted.

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