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Foraging with Alexis Nikole Nelson.
Canned or refrigerated prepared beets make quick work of this robust salad. The sweet-and-sour dressing gets texture and richness from pumpkin seeds mixed with honey and vinegar. To keep the salad tasting bright and fresh, be generous with the honey and vinegar. Letting the shallots rest for a few minutes after dressing mellows their bite.
pound cooked, peeled beets (canned or refrigerated), sliced ¼-inch thick
shallot, sliced into thin rings
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