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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, October 2010
½ cooked red beet
1/3 cup sherry vinegar
1 T. lemon juice
1 T. extra-virgin olive oil
2 t. Dijon mustard
1 garlic clove, minced
½ t. salt
¼ t. freshly ground black pepper
Peel beet, place in blender or food processor along with vinegar, lemon juice, olive oil, mustard, garlic, salt and pepper; process until smooth
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