Double Ginger Roasted Beet Salad

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Trim off the root end of the beets and scrub them. Wrap the beets in 2 or 3 packages of foil and set them on a baking tray. Roast until easily pierced with a skewer, about 1 1/4 hours.

3. 3

   When cool, rub off the peels if you wish. (Peeling is optional and purely aesthetic; I don't usually do it.) Dice the beets into bite-sized pieces. Set them in a bowl and add the crystallized ginger and scallion greens.

4. 4

   In a small jar or bowl, combine the vinegar, oil, grated ginger, and salt. Blend well. Pour the dressing over the beets and toss well. Let sit for a few minutes before serving.

* Per serving · 4 servings · Values may vary.

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