I can't tell you how many people have been converted from beet haters to beet eaters thanks to this great recipe. It takes a little time and preparation to roast the main ingredient, but the results are very much worth it. After all, beets are one of the very best inflammation fighting foods! Combined with the sharp, almost astringent bite of minced fresh ginger and the nutty smoothness of walnut oil, the earthy-sweet taste of roasted beet salad is a very tasty way to keep the doctor away!
| Prep Time | 20 Minutes |
| Cook Time | 1 Hour |
| Passive Time | 30 Minutes |
| Servings |
6 People
|
- 3 large red beets
- 1 thumb fresh ginger
- 1.5 Tbsp walnut oil
- 1 pinch salt
- freshly ground black pepper
- 1 handful fresh Arugula
Ingredients
|
|
- Clean, trim, foil wrap and roast the beets at 375 degrees for approximately 1 hour. They are done when they give a little when squeezed. Remove from oven, cool, skin and cut into large, bite-size cubes.
- Remove from oven, cool, skin and cut into large, bite-size cubes.
- Finely mince 2 tablespoons of fresh ginger.
- Combine the beets, ginger and walnut oil in a roomy glass bowl. Season the mixture with salt and black pepper. Toss thoroughly and serve.
Raw or cooked, beet juice is a potent staining agent to skin, clothes, wood surfaces, tile grout, etc. Be sure to wear gloves when handling beets. Work over the sink and use a stain-proof plastic cutting board. Also, roast the beets on a baking sheet to prevent drips in your oven!