Roasted Beet and Ginger Salad
Roasted Beet and Ginger Salad is a gluten free and vegan recipe with 4 servings. One serving contains 176 calories, 4g of protein, and 8g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, brown sugar, olive oil, and a few other things to make it today. It works well as a side dish. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.
Instructions
Cook the beets: Using a pot large enough to hold all of the beets, fill it 3/4 of the way with cold water and add the beets. Season the water generously with salt. Bring the liquid to a gentle simmer over low heat. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them by "wiping" the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into "sections" like pieces of an orange.
Make the dressing: In a medium bowl, combine the cider vinegar, balsamic vinegar, brown sugar and sea salt and pepper, to taste. Stir in the beets.
Put the bowl in the refrigerator and allow the beets to marinate for about 10 to 15 minutes.
When ready to serve, add the olive oil, ginger and parsley leaves. Toss to coat the beets. Use a scissors to "snip" the mint leaves over the salad and serve immediately.