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Beet and Kale Salad with Goat Cheese

Recipe photo courtesy of Gabriela Herman

Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.

Source: Martha Stewart Living, July 2012
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  • move6969
    17 AUG, 2012
    It's was an absolute surprise how tasty this came out. Never had kale, so this was a great recipe to try out a new vegetable for me. Thank you. Definitely to be doing this one again.
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