Beet Salad with Ginger Dressing
- 6 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
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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.
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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
