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Beet Salad
By Chef Joan Nathan

Beet Salad

1 pound Organic Beets (or substitute Melissas Peeled Baby Red Beets)
1/3 cup Lemon Juice (use Lemon Juice)
1 tablespoons Vegetable Oil
2 cloves Organic Garlic minced
Salt and Fresh Ground Black Pepper
2 tablespoons Organic Parsley minced

Leaving the beets whole and unpeeled, with one inch of stem and the root attached, scrub them thoroughly and boil them gently in water to cover until just tender, from 30-60 minutes depending on size.

Drain, peel and cut the beets into strips.

Blend the oil and lemon juice, add the beets, parsley, and garlic; stir gently.

Season with salt and pepper; chill well and serve.