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Here, beets are boiled and dressed with cider vinaigrette.

Source: Martha Stewart Living, April 2007



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How would you rate this recipe?
  • mllefantine
    6 OCT, 2010
    Here is tip about peeling beets I learned from the chefs at the restaurant I work at: after they are boiled, run cold water over then until they are just cool enough to touch and then gently squeeze the beet until the fleshy part pops out and you are left holding the skin. It's so much easier than all the hassle with the peeler, especially since red beets are so messy. Plus it's a good way to tell whether or not they are completely cooked!
  • gabymartin72
    26 MAR, 2008
    I love this salad. Full of iron, vit. A. potassium, folic acid and fiber. I prefer the beets just slightly boiled or even raw so all the nutrients remain intact. I'd add some minced garlic and horse radish. Out of this world!

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