Located in Leonardtown, Southern Maryland Google Map 301.247.1002
Banner
banner
<< Back

Beet Salad with Ginger Dressing

  • beets (about 2 pounds), scrubbed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar, preferably white
  • 1 tablespoon finely grated fresh ginger
  • Salt and pepper
  • 1/2 cup shelled pistachios, toasted and chopped
  1. STEP 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. STEP 2

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

    From:Martha Stewart

This entry is related to the following products. Click on any of them for more information.
Beet, Ginger, Beets,

New recipe: Rosemary-Garlic Roasted PotatoesJuly 9th, 2020

1 1/2 pounds small red or white-skinned potatoes (or a mixture)1/8 cup good olive oil3/4 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 tablespoons minced garlic (3 cloves)2 tablespoons

New recipe: Dijon Potato SaladJuly 9th, 2020

Ingredients 1 1/2 pounds red new potatoes, washed, drained, halved (quartered if large) 1 tablespoon white-wine vinegar 1 tablespoon Dijon mustard Coarse salt and ground pepper 2 tablespoons olive

Week 11: Sassafras Creek Farm Online Store; Open Thursday 6 PM - 10 PMJuly 9th, 2020

Greetings! Welcome to Week 11 of our “Virtual Farmers Market!”   Below is the link to our online store where you can buy our certified organic vegetables and plants and

 

Product Availability
Search recipes

Blog archives

Have a Question?

Contact Us Online or Call 301-247-1002

 

Visit us on: FacebookTwitter