Ah! You mean Beets and Ginge—a classic roasted beet and ginger side dish or salad. Here’s a simple, flavorful recipe that brings out the earthy sweetness of beets with a warm, zesty kick from fresh ginger.
Ingredients (Serves 4)
- 4 medium beets, peeled and cut into 1-inch cubes
- 1–2 tbsp olive oil
- 1–2 tsp fresh ginger, finely grated (adjust to taste)
- 1–2 tsp honey or maple syrup (optional, for a touch of sweetness)
- Salt and pepper, to taste
- 1 tsp balsamic vinegar or lemon juice (for finishing)
- Optional garnish: chopped fresh parsley or mint
Instructions
1. Preheat Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Beets
- Peel and cube the beets into roughly 1-inch pieces.
- Toss beets in olive oil, grated ginger, salt, pepper, and honey or maple syrup if using.
3. Roast the Beets
- Spread the beets in a single layer on the prepared baking sheet.
- Roast 30–40 minutes, stirring halfway through, until tender and slightly caramelized.
4. Finish and Serve
- Drizzle roasted beets with balsamic vinegar or a squeeze of lemon juice.
- Garnish with chopped parsley or mint if desired.
- Serve warm as a side dish or let cool slightly and serve as a salad.
Tips for Success
- Ginger: Fresh ginger adds a bright, slightly spicy note—start with a little and taste as you go.
- Optional Additions: Crumbled goat cheese or feta, toasted nuts, or arugula can make this a more substantial salad.
- Juicier Beets: Cover loosely with foil during the first 20 minutes of roasting to lock in moisture, then uncover to caramelize.
If you want, I can also give a beets and ginger glaze version that’s sweet, sticky, and perfect for drizzling over roasted vegetables or grilled meats.
Do you want me to do that?