INGREDIENTS
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2 medium beets (about 1 pound total), scrubbed
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2 teaspoons plus 3 teaspoons extra-virgin olive oil
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1 small shallot, minced
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2 teaspoons red-wine vinegar
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Coarse salt and ground pepper
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3 medium beefsteak tomatoes, sliced 1/4-inch thick
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1 tablespoon fresh oregano leaves