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Roasted Beets with Pomegranates, Goat Cheese + Culinary Argan Oil
  1. Preheat oven to 400 degrees.
  2. Wrap the beets individually in aluminum foil and place in a sheet pan. Roast them for 1 hour until tender.
  3. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the outside of the beets with a small knife.
  4. Chop beets into 1-1 1/2 inch cubes. Add goat cheese and pomegranate seeds.
  5. Toss together with argan oil and parsley. Taste for seasonings.
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