Beet & Ginger Salad

Beet & Ginger Salad


​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!

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Beet & Ginger Salad
Beet and ginger salad food over 50 style
Course Salad
Cuisine International
Prep Time 20 Minutes
Cook Time 1 Hour
Passive Time 30 Minutes
Servings
6 People
Course Salad
Cuisine International
Prep Time 20 Minutes
Cook Time 1 Hour
Passive Time 30 Minutes
Servings
6 People
Beet and ginger salad food over 50 style
Instructions
  1. 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.
  2. Remove from oven, cool, skin and cut into large, bite-size cubes.
  3. Finely mince 2 tablespoons of fresh ginger.
  4. Combine the beets, ginger and walnut oil in a roomy glass bowl. Season the mixture with salt and black pepper. Toss thoroughly and serve.
Recipe Notes

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!

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