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Beet Salad

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Serving Size: 6

o 1 pound baby red beets
o 1 pound chiogga beets
o 1 pound golden beets
o 1 ½ tablespoons sea salt
o 1 ½ tablespoons olive oil
o 1 ½ tablespoons banyuls vinegar
o 1 lb. arugula

Walnut Chutney
o 4 oz walnut halves
o 1 ½ teaspoons olive oil
o 1 ¼ oz walnut oil
o 1 ½ teaspoons maple syrup
o ¼ teaspoon dry mustard

Preheat oven to 375° F. Wash and scrub fresh beets. Leave one inch stem on beets. Place in baking dish and toss with olive oil, salt and pepper. Put enough water in bottom of pan to go up 1/4 way of beets. Cover with tight plastic wrap and tin foil. Bake for 45-60 minutes. When beets are cool, take a wet cloth and under running cold water, slide the skin off the beets. Vacuum seal beats in olive oil, salt, pepper and banyuls vinegar - for 4-10 hours.

For the Walnut Chutney: mix in the food processor.
For Presentation: Toss walnut chutney with arugula. Use leftover liquid from the beets as the vinaigrette. Cut beets lengthwise in half and place around salad.

Recipe courtesy of The Ranch in Malibu

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