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Beet, Avocado, and Arugula Salad

kept bybeberequin
recipe byNaturally Ella

1½ pounds medium beets
¼ cup plus 1 tablespoon extra-virgin olive oil
Sea salt
¼ cup pine nuts
1 whole lemon
½ teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground pepper
2 ripe, but firm, avocados, cut into 1-inch pieces
4 cups lightly packed baby arugula
4 ounces semi-firm aged goat cheese, shaved (1 cup)



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