Recipe:
For this delectable salad, you can roast and peel the beets up to two days ahead, and chill them in a zip-top bag. When prepping,
don’t peel them or trim the little tails on the bottom. Do remove the greens, but leave an inch of the stems to ensure the pigment
remains inside the beets during roasting. Similar in flavor to Swiss chard, beet greens can be prepared in the same way as
turnips or collards.
Mary Allen Perry|From the October 2008 Magazine Issue
Issue
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