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Marjoram Pesto with Capers and Olives
- 2 small red onions thinly sliced in rounds
- White wine vinegar
- 8 to 12 small beets golden and/or Chioggia, including the greens
- Olive oil
- Sea salt
- Marjoram Pesto with Capers and Olives
Directions:View on PBS Food
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