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Spring Beets with Rhubarb Vinaigrette
Ingredients
  • 8 ounces finely chopped rhubarb
  • ¼ cup red wine
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 2 tablespoons finely chopped shallot
  • 3 teaspoons chopped fresh thyme
  • Kosher salt and black pepper
  • 1 ½ pounds beets, peeled and cut into small wedges
  • 3 tablespoons olive oil
  • 1 ½ ounces crumbled soft goat cheese
  • ⅓ cup chopped pistachios
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