 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
 Ingredients 1 pounds medium beets 2 Tbsp finely chopped crystallized ginger 1/3 cup thinly sliced scallion (green part only) 2 Tbsp sherry vinegar 1 Tbsp walnut or olive oil 2 tsp grated fresh ginger 3/4 tsp salt
|
Double Ginger Roasted Beet Salad "I love the tang and chew of crystallized ginger and use it often in baking instead of (or in additional to) raisins or dried cranberries. Recently, at a very fancy tea salon near Gramercy Park, I tossed some slices of crystallized ginger into my cup of black tea and found that the sugared coating added a most welcome ginger-scented sweetness. Edith Wharton wouldn’t have approved I’m sure, but after emptying my cup, I ate the softened slices with pleasure. Lately I've taken to adding both fresh ginger and chopped, crystallized ginger to chicken other savory salads with fine results. If the idea intrigues you, try the recipe below. You can turn this salad into a main dish by tossing in some diced, cooked chicken, brown rice or farro. Increase the dressing as needed. A few tablespoons of toasted pine nuts also make a fine addition." Instructions: Preheat the oven to 400 degrees. Trim off the root end of the beets and scrub them. Wrap beets in 2 or 3 packages of foil and set them on a baking tray. Roast until easily pierced with a skewer, about 1 1/4 hours. When cool, rub off the peels if you wish. (Peeling is optional and purely aesthetic; I don't usually do it.) Dice the beets into bite-sized pieces. Set them in a bowl and add crystallized ginger and scallion greens. In a small jar or bowl, combine the vinegar, oil, grated ginger, and salt. Blend well. Pour the dressing over the beets and toss well. Let sit for a few minutes before serving. Makes 4 side-dish portions Recipe provided by Lorna Sass, the originator and author of WHOLE GRAINS EVERY DAY, EVERY WAY, winner of the prestigiuous James Beard Foundation Award in the healthy focus category for 2007. For more information, visit www.lornasass.com |