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Beets with Ginger

  • Yield: Serves 6
Beets with Ginger

Source: Martha Stewart Living, November 2003


  • 1 1/2 pounds small to medium beets, trimmed and scrubbed (about 3 bunches)
  • 1/2 to 3/4 cup coarse salt
  • 1/2 pound very young ginger, very thinly sliced
  • Honey Vinaigrette Honey Vinaigrette


  1. Preheat oven to 400 degrees. In a large bowl, toss beets with salt. Spread on a rimmed baking sheet, and bake until tender when pierced with the tip of a knife, 45 minutes to 1 hour. Remove from oven, and let stand until cool enough to handle. Peel, and slice 1/8-inch-thick.

  2. In a large bowl, combine beets and ginger. Add vinaigrette and toss to combine. Serve immediately.

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