How To Make Local Strawberry And Beet Salad - Best Recipe | Charleston Magazine
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Ingredients
- 4 oz. arugula (Ambrose Family Farm)
- 10 small red beets, stemmed and quartered (Thackeray Farms)
- 1 medium Chioggia beet, thinly sliced
- 10 strawberries, sliced (Ambrose Farm)
- 1/4 cup pickled red onions (find recipe at charlestonmag.com)
- 1/4 cup crumbled Mindoro blue cheese
- 3 Tbs. raspberry vinegar
- 3 Tbs. extra-virgin olive oil
- Kosher salt
- black pepper
- 1/2 cup pecans, toasted
- 1 Tbs. micro basil (Sweet Bay Farms)
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