Blue Lake Beans, Slow-Roasted Chioggia Beets, Crème Fraiche Vinaigrette
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Ingredients
- 1 lb. Chioggia beets
- 4 cloves garlic, divided
- 1 Tbsp. Herbs de Provence
- 1/2 cup olive oil, divided
- 1 lb. Blue Lake beans, stems removed
- 2 Tbsp. red wine vinegar
- 1/2 cup crème fraiche
- 1 shallot, peeled and minced
- 3 Tbsp. white vinegar
- 1 lemon, zested
- Kosher salt
- freshly ground black pepper
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