Roasted Beet and Ginger Salad
This is a recipe I have been making as a side dish at my Passover Seders for years. It is a great parve accompaniment that has a nice fresh flavor from the ginger. I am showing this recipe using both golden and red beets, but it can be made with all red beets. This is a perfect side to make ahead a day or two. As the beets marinate in the dressing the flavors blend nicely. The onions get a sweet pickled flavor and color from the vibrant red beets.
Ingredients:
6 beets washed and trimmed
1 large red onion
1 lemon juiced
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard ( if making for Passover Omit the mustard, since the mustard seed is not kosher for Passover)
1 teaspoon fresh ginger grated
1 teaspoon fresh ginger finely chopped
1 tablespoon jalapeno pepper seeded & ribbed finely chopped
1/4 cup fresh cilantro chopped
salt & pepper
Preheat oven to 425 degrees.
To roast beets put 3 washed and trimmed beets in the middle of a piece of aluminum foil and pull up sides of foil to make a pouch around the beets. Repeat for other 3 beets. Place in middle rack of oven and roast for 1 hour and 15 minutes till a knife slides into the center of the largest beet smoothly.
To the dressing add in the ginger and jalapenos,
Let the beets cool. Since the beets stain your skin, it's a good idea to wear gloves. Gently rub off skin. It should come off easily.
Enjoy!!