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Preserved Lemon Vinaigrette Beth Lee Ingredients medium sized preserved lemon seeds removed, rinsed 1 teaspoon preserved lemon liquid 1 tablespoon fresh lemon juice 1 tablespoon orange juice - teaspoon sugar teaspoon dried thyme Fresh parsley if you have some Fresh ground pepper cup extra virgin olive oil Instructions Place all ingredients in a food processor and pulse to emulsify

Peel the beets by running under cool water and using your hands or with a vegetable peeler or paring knife

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