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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)

Directions:
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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