Jewish Recipes
Beets in Orange Vinaigrette Recipe
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Beets in Orange Vinaigrette - pareve

 2 (1 lb) jars sliced beets
1/4 cup + 2 Tablespoons frozen orange juice concentrate -- thawed
1/4 cup + 2 Tablespoons cider vinegar
1 1/2 Tablespoons Dijon mustard
1 1/2 Tablespoons soy sauce
3 Tablespoons oil

Rinse beets, drain, and blot dry. Combine beets with remaining ingredients. Chill, marinating beets a minimum of 6 hours but preferably overnight. Drain and serve.


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