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.

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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Posted in Beets, Carbohydrates, Ginger, Healthy Eating, Himalayan Salt, Nuts, Paleo, Recipes, Vegetarian

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