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Roasted-Beet-and-Onion Salad

Martha Stewart
  • 75 minutes
  • Serves 12

INGREDIENTS

20

Baby beets

1 tbsp

Chervil, fresh leaves

5

Onions

2 tsp

Oregano, fresh leaves

3/4 cup

10-minute vinaigrette

1

Salt and freshly ground pepper, Coarse

1/4 cup

Olive oil, extra-virgin