Beet Salad With Ginger Dressing Food

RAW BEET SALAD WITH LIME GINGER DRESSING

Steps:

• To make the dressing, whisk together lime juice, olive oil, agave nectar, salt, and ginger. Set aside.
• Wash the beets well to get rid of any excess dirt and use a paring knife to peel away the rough outer layer. It's easier to start the paring knife from the tender part of the root and pull up. Once both are cut, you can julienne your beets either by hand, using a mandoline slicer, or if you have access to one, a spiralizer to create curly beet noodles.
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• Continue julienning or spiralizing the carrot and English cucumber. Toss julienned beets, carrot, cucumber, and chopped dill with the dressing. Garnish with thinly sliced avocado slices, and serve immediately.

ROASTED BEET AND GINGER SALAD

Steps:

• 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.

BEET SALAD WITH GINGER DRESSING

Steps:

• 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.
• In a large bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Toss beets in dressing and sprinkle with pistachios.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Steps:

• In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
• In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES

Steps:

• Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
• While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
• Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.