Roasted Beet And Ginger Salad
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
910 g
Beets (medium to small)1 tbsp
Apple Cider Vinegar1 tbsp
Balsamic Vinegar1 tsp
Dark Brown Sugar1
Sea Salt2 tbsps
Olive Oil2 tbsps
Ginger (freshly grated)Directions:
1
Cook the beets: Using a pot large enough to hold all of the beets, fill it 3/4 of the way with cold water and add the beets
2
Season the water generously with salt
3
Bring the liquid to a gentle simmer over low heat
4
When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes
5
Peel them by "wiping" the skin off with a kitchen towel
6
Trim the tough parts of the tops and bottoms with a small knife and cut each beet into "sections" like pieces of an orange
7
Make the dressing: In a medium bowl, combine the cider vinegar, balsamic vinegar, brown sugar and sea salt and pepper, to taste
8
Stir in the beets
9
Put the bowl in the refrigerator and allow the beets to marinate for about 10 to 15 minutes
10
When ready to serve, add the olive oil, ginger and parsley leaves
11
Toss to coat the beets
12
Use a scissors to "snip" the mint leaves over the salad and serve immediately