Beet Salad with Ginger Dressing

Name: Beet Salad with Ginger Dressing
Prep time: 10 min
Total time: 1 h 10 min
Yield: 4 servings
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

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.

Source: Everyday Food, November 2012

1 hour 10 mins 10 mins 4

Total Time Prep Servings

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.