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Roasted Beet and Egg Salad with Orange Aioli


6 hard-boiled eggs, chopped

2 medium beets

½ cup mayonnaise

1 large naval orange, zested, peeled and sectioned, juice reserved

1 teaspoon honey

1 garlic clove, minced

¼ teaspoon salt

Salt and freshly ground black pepper to taste


  1. Preheat oven 375 degrees.
  2. Wrap beets in aluminum foil and bake for 1-1 ½ hours, or until fork-tender. Let cool. When completely cool, use a paper towel to slip off the skin. Dice in ¼ inch cubes. You should have 1 cup.
  3. Combine may, 3 tablespoons reserved orange juice, 1 teaspoon orange zest, honey, garlic, and salt in a food processor and process until smooth. Cut 4 of the orange sections into quarters. Combine aioli, eggs, roasted beets, and oranges and toss to combine. Season to taste with salt and pepper.
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