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Frankies-Esque Beet Salad


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  • 2 T Dijon mustard
  • 3 T white wine vinegar
  • 1/2 c EVOO
  • coarse sea salt
  • fresh ground black pepper
  • 1 lb steamed or roasted beets, peeled and roughly diced
  • 1 avocado, peeled, pitted and diced
  • 3 scallions, white and light green parts only, thinly sliced


Servings 4


Step 1

Whisk together mustard, vinegar and olive oil in a large bowl and season to taste with salt and pepper. Add beets to the dressing and gently stir to combine. Transfer beets to a serving platter and scatter avocado and scallions over the top.


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