Recipe courtesy of Michele Urvater
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Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Chop the cooked beets and place them in a mixing bowl. Combine the lemon juice with olive oil, vegetable oil and mustard; whisk together and season with salt and pepper. Toss with the beets and parsley; adjust seasoning and serve with cold pork, celery remoulade, cornichons and mustard and heavy rye or pumpernickel bread.

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