Roasted Golden Beet Salad with Tarragon Dressing | Food Stuff
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Ingredients
- 2 cups baby arugula
- 1 tablespoon balsamic vinegar
- 2 ounces chèvre
- 2 tablespoons fresh tarragon, thinly sliced
- 4 large golden beets, green reserved, if possible (about 4 cups once cubed)
- 3 tablespoons fresh orange juice
- generous grinding of black pepper
- generous pinch of salt
- 1 tablespoon olive or vegetable oil
- ¼ cup walnut pieces
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