Beet Salad with Ginger Dressing

Beet Salad with Ginger Dressing
Monday, February 22, 2016

INGREDIENTS

  • 6 small beets (about 2 pounds), scrubbed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar, preferably white
  • 1 tablespoon of The Ginger Party Organic Minced Ginger
  • Salt and pepper
  • 1/2 cup shelled pistachios, toasted and chopped

DIRECTIONS

  • 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.
  • In a large bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Toss beets in dressing and sprinkle with pistachios.

Recipe based on http://www.marthastewart.com/947113/beet-salad-ginger-dressing