1 bunch beets, tops removed to 1” stem
1½ tablespoons olive oil
1 tablespoon red wine vinegar, lemon juice, lime juice with the zest, fresh orange juice, or rice vinegar.
1½ -inch piece ginger, peeled and minced
1 large clove garlic, minced
1/8 teaspoon freshly ground black pepper
1 splash tamari soy sauce
1/8 teaspoon sea salt
1 tablespoon fresh mint, minced
1. Wrap the beets in parchment paper then aluminum foil and roast in 375 degree oven on a baking sheet until tender, about 40 minutes, depending on their size. Remove from oven when tender when pricked with a fork. Cool. When cooled, peel, and slice or chop. Set aside in a bowl.
2. To make the dressing combine the rest of the ingredients in a medium bowl and whisk until completely emulsified.
3. Pour dressing over the beets and toss gently to coat. Sprinkle with the mint and serve at room temperature.
Makes 4 servings