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:
  • Total Time:
  • Servings: 4
Beet Salad with Ginger Dressing

Source: Everyday Food, November 2012

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

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