INGREDIENTS
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2 bunches beets (red and yellow)
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Salt and pepper
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Olive oil
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3 oranges
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1/2 cup walnuts
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1/4 cup chopped flat leaf parsley
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3 Tablespoons fresh orange juice
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2 Tablespoons Dijon mustard
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2 Tablespoons apple cider vinegar
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1/2 cup extra virgin olive oil
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Salt and pepper