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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

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