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Red Beet (Sfecla rosie), 2.2lb 91kg)
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The usually deep-red roots of garden beet are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar. Beets are delightful for their color and flavor as well as for their beet nutrition. Their juice is wonderful mixed with carrot juice and can also be used as a dye. Is there any more beautiful color than the rich fuchsia and red tones of the beet?
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