Ginger, Apple, and Beet Salad
- grimmsfoodietales
- Jun 4
- 2 min read
Note: It's best to make this dish a day in advance to let the flavors meld.
Ingredients:
~1lb Beets
Vegetable Oil
Kosher Salt
Freshly Ground Black Pepper
1 large Apple
1 Carrot
2 tablespoons Sushi Ginger and Juice
1 tablespoon Apple Cider Vinegar
1 tablespoon Honey
Directions:
Preheat oven to 375°F (190°C).
Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch.
Toss beets in some vegetable oil, and salt and pepper to taste in a medium bowl until coated. Add to pouch and crimp remaining edge to seal.
Place on a rimmed baking sheet and place in oven.
Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool.
Cut apples (with skin still on) to core them and then thinly slice with a mandolin. Add apple slices to a medium mixing bowl.
Add the ACV and mix to keep apple from browning.
Cut ends off carrots, peel off skins and then grate. Add to the bowl with the apple.
Peel skin off of roasted beets, thinly slice with the mandolin, and add to bowl with the apple and carrot.
Mince about two tablespoons of sushi ginger and add to the mixing bowl. Also add one tablespoon of the ginger brine.
Add honey and and thoroughly mix all the shredded ingredients and to coat them with the honey. Add more ACV, honey, and ginger to taste.
Keep in fridge until ready to serve
Final Notes:
The ginger works really well with the beets and kind of lightens their earthiness.
I think I made this recipe twice, the first time a dices the apple and beets and thought the dressing didn't soak into them as well as it could of. Slicing the second time solved that issue.
I did a mix of golden and red beets. I made and stored them in to separate bowls to keep some color variation. Otherwise everything would have turned purple/pink from the red beets.
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