Best 2 Roasted Beet And Ginger Salad Recipes

Welcome to the realm of culinary artistry! Embark on a gastronomic adventure as we delve into the tantalizing world of roasted beet and ginger salad. This vibrant and delectable dish, bursting with earthy sweetness and refreshing spiciness, is a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef seeking inspiration or a novice cook ready to explore new culinary horizons, this article will guide you through the process of crafting a roasted beet and ginger salad that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE

Spinach and Roasted Beet Salad with Ginger Vinaigrette image

Categories Salad Ginger Onion Side Roast Vegetarian Quick & Easy High Fiber Spinach Beet Fall Healthy Vegan Soy Sauce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

4 medium beets, trimmed
3 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 cups fresh spinach leaves (about 8 ounces), trimmed

Steps:

Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

ROASTED BEET AND GINGER SALAD

Roasted Beet and Ginger Salad image

I love to use the first batch of beets in spring for this salad. The mint is the perfect compliment to the apple cider and balsamic vinegars in the dressing.

Provided by Alex Guarnaschelli

Categories appetizer

Time 1h20m

Yield 4 to 6 appetizer portions

Number Of Ingredients 10

Ingredients

2 pounds medium to small beets
Kosher salt
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon dark brown sugar
Sea salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons freshly grated ginger
25 to 30 parsley leaves, washed and dried
20 to 30 small to medium-size mint leaves, washed and dried

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.

Tips:

Choose the right beets: Look for beets that are firm and smooth, with no blemishes or bruises. Smaller beets tend to be more tender and flavorful.
Roast the beets properly: To roast the beets, wrap them individually in foil and bake at 400°F for 45-60 minutes, or until they are tender when pierced with a fork. You can also roast the beets whole, without wrapping them in foil, but this will take longer.
Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger. If you can't find fresh ginger, you can use ground ginger, but you will need to use more of it.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for a quick and easy weeknight meal.
Add other ingredients to taste: This salad is a great base for adding other ingredients, such as roasted nuts, seeds, or goat cheese. Get creative and experiment with different flavors and textures.

Conclusion:

Roasted Beet and Ginger Salad is a delicious and healthy salad that is perfect for any occasion. It is made with roasted beets, fresh ginger, and a tangy dressing. The salad is also very versatile and can be easily adapted to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this Roasted Beet and Ginger Salad a try.