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3 medium beets (regular, golden, or both – you can also use Gefen Organic Beets and skip steps 1–3)
16 ounces chopped romaine lettuce
1/4 cup roasted slivered almonds
1/4 cup oil
1/4 cup Heaven and Earth Lemon Juice
1 clove garlic
3 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit.
Wrap beets in aluminum foil and bake for one hour. Let cool.
Once beets are cool enough to handle, peel and cut into eighths.
In a serving bowl, combine all vinaigrette ingredients.
Add lettuce, almonds, and prepared beets to the serving bowl. Toss with vinaigrette and serve.
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