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Here's a beet salad I make often. It can be served warm or cold.

Toss 3 cups of diced beets in 2-3 tbsp of olive oil and roast at 350 degrees for 15-20 minutes.

Mix together:

1 minced shallot

juice and zest of half a lemon

1 tbsp olive oil

1 tbsp chopped dill

1/2 tsp salt

Toss the roasted beets in the dressing and let marinate an hour before serving.

I usually serve it with trout or salmon and a simple risotto.

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