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1:11
No waste Beets! Smoked beets, pickled beet stems, beet leaf chips, with a kumquat vin
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Beet & Pomegranate Salad @Canaan Palestine Ingredients 3 large red beets, boiled, cooled, and diced 2 bunches of curly parsley, finely chopped 1 small red onion, finely diced Seeds of 2 pomegranates Dressing Juice of 2 lemons 2 garlic cloves, minced 2 teaspoons dried mint Salt to taste A generous amount of Jenin olive oil Instructions Boil the beets until fork-tender. Allow them to cool, peel, and dice into small cubes. Finely chop the curly parsley and red onion. Remove the seeds from the pomeg
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You know the roasted vegetables from restaurants? They always taste so much better than homemade… and I finally figured out their secrets. You have to try my summer roasted beets with honey & feta: Recipe Beets (regular or golden) Olive oil Sea salt Honey Feta cheese Make holes all over beets with a knife. Drizzle with olive oil and generously coat in sea salt. Wrap beet in foil (each beet separately). Bake at 375F for 90-100 minutes… I promise its worth the wait. Once cool enough to handle, unw
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HONEY ROASTED BEETS WITH ORANGE-PECAN-GORGONZOLA CRUMBLE! Literally so so delicious! • For the beets: 2 bunches beets (about 8 small/medium beets—stems included) 2 tbsp olive oil, plus more for the stems 1/2 tsp salt, plus more for the stems 1/4 tsp pepper 1 tbsp honey, divided • For the crumble: 1/4 cup toasted pecans 2 oz Gorgonzola Handful arugula 1 tsp orange zest Salt Pepper • For serving: 1/2 cup Ricotta Honey • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper and set asid
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