Roasted Beet and Ginger Salad
A vibrant and flavorful salad featuring roasted beets, fresh ginger, and a tangy dressing. This salad is perfect as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 pound small beets, trimmed and scrubbed
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups mixed greens
- 1/4 cup chopped walnuts
- 2 tablespoons crumbled goat cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets with 1 tablespoon olive oil on a baking sheet. Roast for 30-40 minutes, or until tender. Let cool slightly, then peel and cut into wedges.
- In a small bowl, whisk together remaining 1 tablespoon olive oil, grated ginger, apple cider vinegar, honey, salt, and pepper to make the dressing.
- In a large bowl, combine roasted beets, mixed greens, and walnuts.
- Drizzle with the ginger dressing and toss gently to coat.
- If desired, sprinkle with crumbled goat cheese before serving.
Notes
- For easier peeling, rub the cooled roasted beets with a paper towel. The skins should slide right off.
- You can prepare the beets and dressing ahead of time and assemble the salad just before serving.
- Feel free to experiment with other nuts or seeds, such as pecans or pumpkin seeds.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Find it online: https://kitchenpivot.com/roasted-beet-and-ginger-salad/