Ingredients
1 pound medium beets
2 tablespoons finely chopped crystallized ginger
1/3 cup thinly sliced scallion greens
2 tablespoons sherry vinegar
1 tablespoon walnut or olive oil
2 teaspoons grated fresh ginger
3/4 teaspoon salt
Preparation
Preheat the oven to 400 degrees.
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.
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.
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.
