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Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper. If you combine red beets with yellow or pink, the red will discolor the others; toss each separately with a portion of the vinaigrette, then combine just before serving.

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Recipe Summary

Yield:
Makes about 7 cups; 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beets in a 9- by 13-inch baking pan. Add 1/2 inch water. Cover tightly with foil and bake in a 375° regular or convection oven until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into 1/2-inch wedges.

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  • Meanwhile, in a bowl, combine orange juice, vinegar, shallots, salt, and pepper to taste. Add the warm beets and stir to coat. Serve warm or at room temperature.

Nutrition Facts

33 calories; calories from fat 2.7%; protein 1g; fat 0.1g; carbohydrates 7.5g; fiber 0.6g; sodium 333mg.
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