This salad can spice up a weeknight meal and make a wonderful appetizer for an elegant holiday meal. Its components can be prepped in advance and assembled just before serving.
Servings: 4 appetizer servings
- 12 small golden or red baby beets (rinsed), roots and all but 1 inch of the stems trimmed off (4 ounces)
- 3-inch piece of peeled ginger root
- 1 tablespoon rice vinegar or white wine vinegar
- 1/2 teaspoon sugar, or more to taste
- 3 tablespoons mild olive oil
- 4 ounces arugula leaves, tough stems removed as needed (about 4 cups loosely packed)
Preheat the oven to 350 degrees.
Wrap the beets in heavy-duty aluminum foil, creating a loose but tightly sealed packet. Place on a rimmed baking sheet and bake for 30 to 45 minutes, until the beets are tender (easily pierced with a sharp knife).
Carefully open the packet and let the beets sit until cool enough to handle. Use disposable food-safe gloves to rub or peel off the skins, then trim off the stem and root ends. Cut the smaller beets in half and larger ones into quarters.
Use a vegetable peeler or small, sharp knife to shave about 16 slices from the ginger; the slices should be as thin as possible. Grate the remaining ginger to yield about 2 teaspoons.
Whisk together the grated ginger, vinegar, sugar and salt to taste in a small bowl. Slowly add the oil, whisking to combine. Taste and add salt, sugar or more ginger as needed.
Divide the arugula among individual plates. Scatter the ginger slices and beets over the arugula. Drizzle the vinaigrette over each portion; serve immediately.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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