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Roasted-Beet-and-Tomato-Puree with Orange

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Orange juice and plum tomatoes brighten purply-red beets and balance out their earthy flavor.

Source: Martha Stewart Living, November 2007
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Ingredients

Directions

Cook's Notes

Puree can be made up to 1 day ahead and refrigerated; reheat in a saucepan over low heat, stirring occasionally.

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