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Beet and Tangerine Salad with Cranberry Dressing
- 3 2 1/2-inch-diameter red beets, tops trimmed
- 3 large tangerines (such as Murcott)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons frozen cranberry juice cocktail concentrate, thawed
- 1 tablespoon raspberry vinegar or red wine vinegar
- 1/3 cup paper-thin slices red onion
- 1 large bunch watercress, thick stems trimmed
Directions:View on Epicurious
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