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8
Hands-On Time
20 min
Total Time
1 hr 20 min
6 medium beets, ends trimmed
6 medium carrots, peeled
2 large fennel bulbs
4tablespoons extra-virgin olive oil
1 1/4teaspoons kosher salt
1/2teaspoon black pepper
1tablespoon honey
1tablespoon Champagne vinegar
1/4cup fresh flat-leaf parsley leaves, chopped
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