Beet and Ginger Salad

1. 1

   Preheat the oven to 350.

2. 2

   Wash the beets and while still wet, wrap them individually in foil.

3. 3

   Set them on a baking sheet and bake for 1 hour and 15 minutes, or until tender when pierced.

4. 4

   Rub the skins off the warm beets with paper towels.

5. 5

   Slice the beets crosswise 1/4 inch thick, then stack the slices and cut them into 1/4-inch strips.

6. 6

   In a medium bowl, mix the vinegar and ginger.

7. 7

   Season with salt and pepper.

8. 8

   Slowly whisk in the oil.

9. 9

   Add the beets, toss to coat and let marinate for at least 30 minutes.

10. 10

    Garnish with the chives and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.