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Roasted Beets with Warm Fennel Vinaigrette

Gluten free • Paleo • 1.5 hrs to make • Serves 4

Produce

3 Beets (about 3/4 pound), medium
1/2 bunch Chives
2 Fennel bulbs (about 3/4 pound), medium

Canned Goods

1/2 cup Chicken broth, low-sodium

Condiments

1/2 tsp Dijon mustard

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

3 tbsp Olive oil, extra-virgin
3 tbsp Red wine vinegar

Dairy

2 tbsp Butter, unsalted

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