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Roasted Beet Salad with Cucumbers

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

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1 pound beets
1 Tbs olive oil
salt and pepper to taste
2 cups Persian cucumbers sliced 1/4" thick
2 oz goat cheese
2 Tbs red wine vinegar
1 Tbs olive oil
dill sprigs for garnish

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