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Roasted Beets You'Ll Wanna Eats
Ingredients
  • subheading: To Roast the Beets:
  • 4 medium beets washed, cut into eighths (wedges)
  • 2 medium Yukon Gold potatoes washed, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp fennel seed ground down in a mortar and pestle
  • 1 pinch salt
  • 1 pinch black pepper
  • subheading: To Top:
  • ¼ to ⅓ cup crumbled goat cheese any kind - I used Humboldt Fog from Cypress Grove
  • subheading: For the Candied Nut Vinaigrette:
  • ⅓ cup walnuts halves and pieces
  • ¼ cup pistachios shelled
  • ¼ cup honey
  • 2 tbsp sherry vinegar
Steps
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