. . "Liberian Beet Salad"@en . . . "Roasted Beets: \n* 4 bunches of beets (trim root ends and remove tops) \n* 2 Tablespoons of olive oil Coat beets with oil. Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender. Cool, peel, and dice. Dijon Honey Vinaigrette: \n* 1 Tablespoon of lemon juice \n* 1 ounce white wine vinegar \n* 1 Tablespoon honey \n* 1 ounce dijon mustard \n* 1 teaspoon dried thyme \n* 4 ounces vegetable oil \n* salt & white pepper to taste"@en . . "Roasted Beets: \n* 4 bunches of beets (trim root ends and remove tops) \n* 2 Tablespoons of olive oil Coat beets with oil. Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender. Cool, peel, and dice. Dijon Honey Vinaigrette: \n* 1 Tablespoon of lemon juice \n* 1 ounce white wine vinegar \n* 1 Tablespoon honey \n* 1 ounce dijon mustard \n* 1 teaspoon dried thyme \n* 4 ounces vegetable oil \n* salt & white pepper to taste"@en . . . . . . .