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If you're like me, you love beets. They're all over restaurant menus lately, which is great. Though delicious and simply done, I find ordering them underwhelming. After all -- they're really easy to make at home, and they keep for ages. I've gotten my wife eating them, and probably do so 2 or 3 times a week. Here, Susan Pinkard, trolling through historical French recipes, has excavated a recipe for a Good Friday dish (totally vegetarian). It's unlike my usual beet routine, so I'm going to give it a whirl. How could one go wrong with 2 sticks of butter?
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