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Sweet Beet Salad

I don't call this salad sweet because it's sugary, it's sweet like SWEET, aka awesome and simple and extraordinary.
Submitted by Elizabeth Evitts Dickenson of the Evitts of Towson, Maryland.

One pound fresh asparagus
One jar hearts of palm
Three beets, roasted or boiled, quartered and sliced
Dijon vinaigrette

Steam asparagus until still crisp to the bite. Drain the stalks of hearts of palm and half or quarter lengthwise. Toss all the veggies in dressing. Serves four.

Elizabeth adds:
"I usually bake and season my own beets and use them as a garnish, but when I'm in a hurry, I get these from the prepared food section at Whole Foods."

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