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Preheat oven to 375F. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2 x 1/4 x 1/4-inch strips. Place in medium bowl. Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper. Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve. Serves 4. Bon Appetit November 1991
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 190 (90%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 228.1mg||8 %|
|Potassium 50.7mg||1 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 4g|
|Protein 1g||1 %|
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Calories per serving: 210
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