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beetsalad (2)

gingered beet and berry salad photo by vsimon

This is intense.

Intense flavor- sweet and spicy. A cool salad with a hit of hot ginger.

Intense color- red beets and red raspberries.

Intense texture- crunchy grated raw roots.

Intense nutrition- click on each ingredient in the recipe below for in depth information from The World’s Healthiest Foods website.

Garden fresh.

Beets, beets, beets. I ask myself, “What new can we do with the beets, just pulled from the garden?” 

Blue cheese, goat cheese, roasted. Been there, done that. And I have to say, I loved all of it, but I don’t have any cheese today and it is much too hot to turn the oven on for an hour.

And we have so many raspberries. There is a chunk of ginger root in the fridge. OK, let’s see what we can do with these.

Don’t have fresh ginger root?

I respectfully say, “Get some.”

Just a few fragrant gratings perk up anything it is added to, sweet or savory. It isn’t expensive and lasts a long time. A chunk of fresh ginger root in the veggie drawer of the fridge is as useful as jars of pickles in the pantry.  And it is amazingly healthful.

Ginger root grows with finger like projections. At the store, you can break off as much as you need. If you are a ginger virgin, start with a knob just an inch or two long.

Gingered Beet and Berry Salad

serves 4

4 small beets, 1-1/2 to 2” in diameter

1 cup raspberries

2 tablespoons honey

4 crossways slices of ginger root,  each 1/4” thick

1/4 cup chopped walnuts

Hold onto the stems of the beets and using a vegetable peeler, remove the skin from the beets.

Grate beets using a box or plane grater, into a small bowl.

Or use a mini food processor. Transfer beets to a small mixing bowl.

I have shaved them using a ribbon microplane. This works too, and you get a softer texture. I prefer more crunch.

In a mini food processor, puree 1/2 cup of berries, honey and ginger root together. Note: this is a lot of ginger. You can start with half as much as the recipe calls for if you are a bit timid.

Add raspberry ginger mixture to grated beets. Mix thoroughly. Chill until ready to serve.

Right before serving, garnish with the remaining whole berries and walnuts.

What is your favorite beet recipe?

What do you do with fresh ginger root?

8-3-2010 This recipe is included in the July Grow Your Own #43 recipe round up at Kitchen Gadget Girl Cooks. Check out what yummy things people around the world are growing and cooking.

6 Responses to “Gingered Beet and Berry Salad”

  1. I absolutely adore beets, berries, AND ginger! What an awesome recipe!

  2. Kristin @ Peace, Love and Muesli says:

    Raw grated beet salad is quickly becoming my very best friend. But I’ve not tried ginger. I am going to! Smart thinking.

  3. I always have to have a hand of ginger in my fridge for something. I like to flavor sugar syrups with them, add a slice into my tea or water, grate them into stir-fries, and more!

  4. Julie says:

    Absolutely inspired Linda! Glad to see you’re able to post again. :) I’ve got row crops of carrots, onions and beets this year and I’ve been really enjoying shaved beets as a salad, I just drizzle with a bit of balsamic vinaigrette, fresh ground pepper and thyme. Really simple, but I like it. So much better than those limp, rubbery purple beet disks that come from a can. Boo :(

  5. Jessica says:

    This looks amazing Linda! I’m so inspired by this dish – I will have to try it!! Actually have some beets in my fridge as we speak! Hope you are feeling well. Glad to see you blogging :)

  6. tee are says:

    thanks for the recipe :)

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