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Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; saute 5 minutes or until tender, stirring frequently. Stir in beets and next 6 ingredients. Bring to a boil; reduce heat, and simmer 35 minutes or until vegetables are tender. Stir in beet greens and brown sugar; cook 5 minutes. Serves 6. (Cooking Light)
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