Roasted Beet and Fresh Ginger Salad

Roasted Beets and Fresh Ginger Salad

What is the deal with beets? Do you love or hate them? There seems to be no in-between; for most of us it’s either one way or the other. Luckily we happen to be huge fans of the mighty beetroot. Growing up my parents had a vegetable garden and beets happened to be the one vegetable that grew very well, even during the winter months. Pickled beets were a staple around the house and since they were so plentiful they were given out as gifts.

Beets are a rich source of iron, folate, magnesium and other antioxidants that are believed to help lower blood pressure, promote cell renewal and mental performance. Did you know that beets made the list for brain foods. From fatty fish to turmeric and avocados there are plenty of brain foods that you should be eating daily to nourish your mind and body.

Beets at the farmers market

There are many ways to enjoy beets. They can be served hot or cold, raw in a salad, boiled, steamed, roasted, juiced, pickled or even fermented. For today’s recipe the beets were roasted until tender and then dressed with balsamic and apple cider vinegars, a little brown sugar, fresh grated ginger and fresh herbs. The end result was a beautiful salad of contrasting flavors and colors, try it, you will not be disappointed.

This recipe has been slightly adapted from the Food Network.com, a recipe by Alex Guarnaschelli.

yield: 4 to 6Author: Cheriprint recipe

Roasted Beet and Ginger Salad

prep time: 40 MINScook time: 45 MINStotal time: 85 mins

This simple and healthy salad of beets and ginger is so flavorful. Soon to be a new family favorite.

INGREDIENTS:

• 5 to 6 medium sized beets
• 1 tablespoon apple cider vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon freshly grated ginger
• 1 handful of fresh flat-leaf parsley, leaves only
• 1 handful of fresh mint, leaves only
• Salt and pepper, season to your taste

INSTRUCTIONS:

1. Cut off leaves and remove root base, scrub beets. Drizzle 1 tablespoon of olive oil on beets, wrap tightly in aluminum foil and place in a baking pan and roast for 40-50 minutes or until the beets are tender(this will depend on size of beets). Remove from oven let cool.
2. In the meantime, make the dressing. Combine the vinegars, brown sugar, ginger, olive oil, salt and pepper, to taste.
3. Peel by wiping off skin, should come off easily. Cut beets into slices.
4. Drizzle dressing over beets and let marinade 20 to 30 minutes.
5. To serve, place herbs on the side of serving platter, and arrange beets around in a circle. Drizzle left-over dressing on top. Enjoy!

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