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Beet Salad with Ginger Dressing

The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.

  • prep: 10 mins
    total time: 1 hour 10 mins
  • servings: 4

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Ingredients

  • 6 small beets (about 2 pounds), scrubbed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar, preferably white
  • 1 tablespoon finely grated peeled fresh ginger
  • Salt and pepper
  • 1/2 cup shelled pistachios, toasted and chopped

Directions

  1. Step 1

    Preheat oven to 425 degrees. Wrap beets in parchment-lined foil and place on a rimmed baking sheet. Roast until tender, 45 to 60 minutes. Let cool briefly, then rub with a paper towel to remove skins. Cut into 3/4-inch wedges.

  2. Step 2

    In a large bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Toss beets in dressing and sprinkle with pistachios.

Source
Everyday Food, November 2012

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Reviews (1)

  • 28 Jan, 2013

    I love this recipe! It's delicious and easy. The grated ginger really brings it to another level.