This recipe for Golden Beet Salad With Ginger and Garlic Scape Dressing comes from my good friend Isabelle, who got a load of garlic scapes in her farm share box. Golden beets have a milder flavor than red beets, but both work beautifully in this beet salad. Or, substitute other varieties of beet, like candy-stripped (Chioggia) beets. Garlic scapes, the curly flowering tops found on some varieties of garlic, are a seasonal treat in certain growing regions. If you can't find them, you can substitute green garlic, or leave them out - the salad is still great!
Serves 4.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 3 golden beets (feel free to substitute any color beet)
- Just less than 1/4 cup white wine vinegar or rice vinegar
- Just less than 1/4 cup extra-virgin olive oil
- 1 to 1 1/2 inches fresh ginger, peeled and finely grated
- 2 garlic scapes, finely chopped (optional)
- 3 large handfuls of mixed baby greens (about 4 to 5 ounces), rinsed and dried
- Freshly ground black pepper and sea salt to taste
Preparation:
Preheat the oven to 400°. Wash the beets well to remove any dirt and pat dry. Trim off the beet greens and tops (if attached). Rub the beets with a little olive oil and wrap in foil. Place the foil package on a baking sheet and roast the beets in the preheated oven for 45 to 60 minutes, or until tender.
Remove the package of roasted beets from the oven and set aside for a few minutes. Carefully open the foil package (watch out for escaping steam) and allow the beets to rest just until they are cool enough to handle.
While the beets are cooling, make the vinaigrette: In a medium bowl, whisk together the vinegar and ginger. Slowly whisk in the olive oil, salt and pepper. Add the garlic scapes if using. Set aside and allow the flavors to blend while the beets cool.
Rub the skins off the still-warm roasted beets with your fingers or a paper towel (using a towel is a good idea if you substitute red beets, and don't want fuschia fingers!). Cut the beets into bite-sized pieces, and place in a large bowl with the baby greens.
Whisk together the dressing one more time so that it does not separate, and pour over the beets and lettuce. Toss and serve. Enjoy!
Tip: For a more formal presentation, you can also make a composed salad (as pictured) by plating the baby greens, topping with the roasted beets, and drizzling with vinaigrette.