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Beetroot salad

■ 3 cups canned sliced beets, drained
■ 1 red onion, sliced julienne
■ 1/4 cup chopped fresh parsley leaves
■ 1/4 cup red wine vinegar
■ 1/4 salad or grape seed oil
■ Salt and pepper
Place all ingredients in salad bowl. Toss gently, season with
salt and pepper, cover and refrigerate for 1 hour. Serve in a
family style bowl.


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