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Roasted Baby Beet Salad With Candied Kumquats and Pistachio Citrus Vinaigrette
GREAT EIGHT FRIENDS19Ingredients
85Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 8 oz. baby arugula (or assorted baby greens)
- 48 kumquat
- 6 salad
- 2 lb. baby beets (roasted, all red or assorted colors, your choice!)
- 4 oz. feta cheese (crumbled)
- 1 citrus vinaigrette (recipe Pistachio)
- 1 pt. kumquats (fresh, about 2 cups)
- 1 1/2 cups sugar
- 1 cup water
- 3 lb. baby beets
- 2 lb. greens
- 2 Tbsp. olive oil (or vegetable oil, see note below)
- 1 large garlic clove (peeled)
- 1/4 cup roasted salted pistachios (I buy the ones already shelled)
- 2 Tbsp. white wine vinegar (or champagne vinegar)
- 1/4 cup orange juice (fresh squeezed)
- 6 Tbsp. virgin olive oil (extra-)
- 1 Tbsp. honey (or syrup from the candied kumquats)
- 1/4 tsp. freshly ground black pepper
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