Ingredients (4)
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cooked medium beets, cut into cubes 1½ pounds
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baby arugula or spinach 6 cups
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coarsely chopped toasted walnuts ¾ cup
Steps (1)
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1Toss the beets with the arugula. Divide between 4 plates, scatter walnuts over the top, drizzle each salad with 2 tablespoons of the dressing, and serve immediately.
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