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Roasted Beets and Carrots with Citrus Vinaigrette
Book Information
Eat What You Love
Page: 121
Ingredients
Avocado Oil
Beet
Carrot
Champagne Vinegar
Fresh Mint
Garlic
Orange
Pistachios
Ricotta Cheese (page 316)
Shallot
Tags
Veggies and Sides