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This is one of those salads that is dead simple to make, but your guests will think you’re some kind of genius . . .
Preheat oven to 425°F Wash your beets, but do not peel them. Wrap the beets in foil and roast on the middle rack . . .
TRIM AN INCH OFF THE ROOT END OF THE ASPARAGUS TO GET RID OF THE WOODY PART. USING A VEGETABLE PEELER STARTING . . .
For a filling, vegan lunch, try this quick salad.
Preheat the oven to 400. Spray a 13x9" pan and add diced sweet potatoes. Toss in 1 tsp salt and 1 tbsp olive oil. . . .
Sweet caramelized onions, savory sauteed mushrooms and peppery arugula tossed in a creamy walnut dressing with . . .
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