Best 2 Roasted Beet And Ginger Salad Recipes

Feast your eyes on our delightful Roasted Beet and Ginger Salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad features tender roasted beets, earthy ginger, and a refreshing citrus dressing, creating a perfect balance of sweet, tangy, and savory notes.

Our recipe collection also includes a hearty Lentil and Roasted Vegetable Soup, brimming with wholesome lentils, a medley of roasted vegetables, and a flavorful broth. This comforting soup is perfect for a cozy meal on a chilly day.

For a refreshing and flavorful side dish, try our Cucumber and Mint Salad, a delightful combination of crisp cucumbers, aromatic mint, and a tangy dressing. This refreshing salad is perfect for summer gatherings and picnics.

And last but not least, our delightful Lemon Poppy Seed Muffins will satisfy your sweet tooth. These light and fluffy muffins are bursting with zesty lemon flavor and dotted with crunchy poppy seeds. Perfect for breakfast, brunch, or as an afternoon snack, these muffins are sure to be a hit.

Here are our top 2 tried and tested recipes!

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 fresh, firm beets for the best flavor and texture.
Roast the beets whole to preserve their moisture and sweetness.
Use a variety of colors of beets for a visually appealing salad.
Roast the beets until they are tender when pierced with a fork, but not so long that they become mushy.
Be careful not to overdress the salad, as the beets and ginger have a lot of flavor on their own.

Conclusion:

This roasted beet and ginger salad is a delicious and healthy side dish or main course. It is packed with flavor and nutrients, and it is sure to impress your friends and family. The combination of sweet beets, tangy ginger, and creamy goat cheese is simply irresistible. So next time you are looking for a healthy and delicious salad, give this roasted beet and ginger salad a try. You won't be disappointed!