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2
large small servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
The combination of sweet beets, piercing ginger, and woody, sour sherry vinegar is memorable. Baking beets tenderizes them without allowing them to become waterlogged. You can steam or boil them, too, but keep the skins on and don’t poke them too much.
If possible, allow the salad to sit at room temperature for 30 to 60 minutes before serving; the ginger flavor will become more pronounced.
Serve this with anything grilled; it is cool and strong, so you can’t go wrong. And pa