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cooked medium beets, cut into cubes
1½ pounds
baby arugula or spinach
6 cups
coarsely chopped toasted walnuts
¾ cup
½ cup
For safe meat preparation, reference the USDA website.
Toss the beets with the arugula. Divide between 4 plates, scatter walnuts over the top, drizzle each salad with 2 tablespoons of the dressing, and serve immediately.
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Veggie
Lunch
Salad
Sides
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