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Juicy red grapes co-star in, rather than accent, this crazy-vibrant beet salad. The grapes are paired with a pile of bold tarragon while red beetroot mellows in flavorful vinegars and a touch of sugar. The sweet and earthy combination is finished off with a handful each of fresh, sweet-tart raspberries and rich toasted walnuts. Throw together some tea sandwiches while you wait for the fruits and vegetables to marinate for a refreshing dinner or weekend lunch. 

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Red Grape and Beet Salad with Tarragon, Fresh Raspberries, and Toasted Walnuts

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serves 3-4 

2 large beets (11 oz total weight, root only), peeled and grated (about 2 loose cups grated beetroot) 

2 tsp red wine vinegar

1 TBSP balsamic vinegar

1 tsp natural cane sugar (evaporated cane juice) 

3 cups red seedless grapes (from 2 large bunches), halved

10 sprigs tarragon (2/3 oz total weight), leaves reserved and stems discarded

1 tsp grape seed oil

generous pinch salt

1/2 cup shelled, unsalted walnuts, roughly chopped

generous 1/2 cup fresh raspberries, washed and dried

Stir together the grated beet, both vinegars, and sugar. Set aside. In another bowl, combine the halved grapes, tarragon leaves, grape seed oil, and salt. Let both sit for an hour, stirring occasionally. 

After an hour is up, transfer the beets to a serving bowl. Heat a dry skillet over medium heat and toast the chopped walnuts until fragrant, about 3 minutes. Add to the serving bowl.

Pour the grape-tarragon mixture into the hot skillet and saute over medium-low heat until the tarragon is wilted, but still vibrant green, about 3 minutes. Add the grapes and tarragon to the serving bowl and toss very well. Add the raspberries and toss gently to distribute. Serve immediately.