Friday, November 4, 2016

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 6print 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!
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

41 comments:

  1. I love beets, esp. freshly roasted one...so sweet and delicious.

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    1. Thanks Angie, they really are special aren't they......

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  2. This salad is too pretty to not love. I'm kind of in between when it comes to beets but I know I'd love tis salad.

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    1. Thanks Chris, I think it depends on personal taste and how they are prepared.

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  3. Less beet haters these days it seems since they have become more commonly presented in interesting and appetizing ways... such as your salad... lovely.

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  4. My mom always had a jar of pickled beets on hand when I was a youngster! I've tried them a couple times, but never had a recipe I was sold on. Your recipe sounds really good. I will have to try it!

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    1. Thanks Kris, hope you like this one, seems people either love them or like them.

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  5. Would you believe it if I told you I woke up just now thinking of beets? The mint sounds so interesting in this recipe. I will have to try that combination.

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    1. Sometimes mint can be too strong of a flavor for me, in this recipe it was perfect, thanks Tandy.

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  6. We love roasted beets, Cheri. This is a great combination of ingredients...my mother used to serve us pickled beet salad all the time, but your recipe tops hers!

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    1. Would love to see a copy of your mom's recipe. Never found a copy of my mom's would be special. Thanks Barbara!

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  7. I never really tried beets or thought I wanted to until the last few years. I have enjoyed it in restaurant dishes and it's nice to know it's brain food. I will have to work it more often into my diet! Your recipe sounds delicious!

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    1. Thanks Barbara, I always loved beets but the last few years we pick up food from an Italian food restaurant that we love and it is the best fresh food take out salad we have always received, hers always has roasted beets, the best.

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  8. Beets are beauties and especially yummy in salads dressed with blue cheese. Ginger looks to be a great garnish, too!

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    1. Thanks Kim, we both enjoyed this salad very much, the next day I added some beets to a salad with blue cheese;)

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  9. Cheri - when I saw this on Instagram, I knew I would be having it at my table soon! I'm hoping I find beats at the farmers market this morning. I love the use of the ginger and mint – such a great combination!

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    1. Thanks David, sounds like you have a pretty good market where you are, very nice!

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  10. We had beets in our garden growing up, too, and my mom made terrific pickled beets. Bill is not a fan, but I'm happy to make some just for me! Such a lovely salad.

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    1. Hi Liz, my mom also canned some amazing applesauce, wish I had that recipe.

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  11. Beets are so versatile. Love what you can do with them and I'm glad they have become so popular!

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    1. Hi Abbe, we grew up on beets but I could never get my own kids to eat them.

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  12. I hated beets when I was a kid, but I've grown to love them as an adult, as long as they're roasted!

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    1. Thanks Beth, it's so funny how much we change sometimes.

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  13. Cheri:
    I'm one of the people who love them. Thanks for reminding us they are so good for us. Now I love them even more!
    Your salad is beautiful.
    D

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    1. Thanks Dena, at the rate I am going I need all the brain food I can get haha!

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  14. I love beetroot! I bet the ginger works so nicely with it.

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    1. Thanks Caroline, it really does, this is the first time I prepared this combo together and it is delicious!

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  15. oh, how i wish i liked beets! instead, i think they taste like dirt and make a huge, unjustified mess. :) i do like ginger though, so maybe that would cut the dirt flavor? :)

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    1. haha! I've heard that some people think that. I bet the ginger would cut down that flavor a bit but probably not enough. Take care!

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  16. I'm totally in the 'love them' camp, so I'm going to have to try them cooked with ginger - yum!

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    1. Thanks Phi, hope you get the chance, it's a wonderful combo!!!

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  17. I LOVE beets, and since no one else in my house does, I don't have to share. :)

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  18. I used to think I hated beets, but lately I have had them at a few restaurants and fallen in love with them. The dressing here is sure to enhance their flavor.

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    1. Thanks Laura, I've always loved beets, my mom used to pickle them when we were growing up.

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  19. I'm the in-between-er. :) I can just about manage them mashed with lots of black pepper and balsamic. But now I'm definitely going to try them with ginger.

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    1. Hi Johnny, hope you have a chance to give them a try, ginger goes very well with the beets. Have a great week-end.

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  20. I actually like beets but still find myself avoiding them. I think I am subconsciously worried about beet juice stains ;-) The ginger in this might just overcome my reluctance!

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    1. Hi Inger, yes they do stain. I try and always wear an apron when I cook with them, but sometimes I forget.

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