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Beet Salad with Goat Cheese
September 15, 2007

UPDATE: I love, love this salad. For the beets I like to roast them (as you would a potato-1 hour @ 450, wrapped whole in foil) then cubed marinated overnight in vinegar (balsalmic or red wine). I also sub feta for the goat cheese. 9/15/2007:Whenever I go to Cheesecake Factory this is the salad I order. Thank you so much for this recipe (its going to save me so much $ to make it at home). The only changes I would make is to substitute pecans for the walnuts and add some roasted asparagus spears.

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