Ever since I was a kid, I’ve loved beets. Back in the day, my mom used to give us canned beets. I loved the way they turned everything a gorgeous pinkish-red! Now that I’m older, I still love beets. Only now, I like the fancied up a bit – like this Beet Salad with Ginger Dressing.
The longest part to making this salad is roasting the beets. But it’s worth it. Roasting brings out the natural sweetness from the beets. To make it easier, you can roast the beets several days before you plan to make the salad. Plus, roasting makes it easy to remove the skins.
The dressing for this salad is quite simple but is not short on flavor. The tang from the balsamic based dressing enhanced the beets’ sweetness while the subtle spiciness of the ginger balances everything out.
This salad is definitely a keeper! I think I’ll head over the Farmer’s Market and pick up some more beets!
Roasted Beet Salad with Ginger Dressing
Adapted from Everyday Food magazine
6 small beets, scrubbed
2 Tbsp olive oil
1 Tbsp white balsamic vinegar
1 Tbsp fresh ginger, peeled and grated
Salt and pepper
Preheat oven to 425 degrees. Wrap beets in foil and place on a rimmed baking sheet. Roast for 45-60 minutes, or until tender. Let beets cool briefly. Rub with a paper towel to remove skins. Cut into 3/4 inch wedges.
Mix all other ingredients together in a large bowl. Add warm beet wedges and toss to coat. Let stand for at least 15 minutes before serving.
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