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Shredded Beet Salad

July 23, 2014

From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert

2 c. beets
½ c. fresh parsley, chopped
3 TB olive oil
2 TB lemon juice
2 TB onion or scallions, chopped
1 TB sugar
½ tsp salt
pepper to taste
1 c. carrots, shredded
2 hard-cooked eggs, sliced
green olives (optional)

1. Cook beets, peel and shred.
2. Mix together all the ingredients except for the carrots and eggs. Chill.
3. To serve, place the beet mixture in the center of a dish. Arrange the carrots and eggs around the mixture.
4. Olives may be sliced on top of the beets as a garnish, if desired

Serves 4

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