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Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
Book Information
The French Laundry Cookbook
Page: 239
Ingredients
Ashed Chevreaux
Baby Beet Greens
Beet
Beet Juice
Beet Powder (page 233)
Canola Oil
Olive Oil
Red Wine Vinegar
Tags
Cheese