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Roasted Green Bean, Red Onion and Beet Salad
- 10 large beets, trimmed
- 6 tablespoons extra-virgin olive oil
- 8 teaspoons chopped fresh thyme
- Nonstick vegetable oil spray
- 4 red onions, each cut into 6 wedges
- 2 1/2 pounds slender green beans, trimmed, cut into 3-inch lengths
- 1/4 cup water
- 3 tablespoons balsamic vinegar
Directions:View on Bon Appetit
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