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Pickled Beet & Carrot Salad





Serves 6
Ingredients:
| 2 large red beets, cooked, peeled & diced |
| 2 carrots, peeled & grated |
| 1/2 cup balsamic vinegar |
| 2 tablespoons dried shallots |
| 1 tablespoon sugar |
| 2 teaspoons Dijon mustard |
| 1/4 cup chopped fresh tarragon |
| 1/4 cup avocado oil |
| Salt, to taste |
| Pepper, to taste |
Directions:
- Cook and prepare beets as stated, combine in a bowl with carrots.
- In separate bowl combine the last six ingredients and whip vigorously until sugar is dissolved. Pour over beet mixture and let sit and marinate chilled for 1-2 hours or serve immediately.
- Optional: 1/2 cup toasted chopped salted almonds; add right before serving to hold their crunch.
| Course: | Salad |
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