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.
Grate Ginger
rib, seed and finely chop jalapeno pepper
finely chop ginger
whisk together lemon juice, olive oil, red wine vinegar, Dijon mustard, salt & pepper
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.
Slice the beets, then slice in half to make a half circle.
Thinly slice the red onions.
Toss the dressing , beets, onions, and cilantro.
Enjoy!!