This dressing with the honey and ginger really heightens the taste of the beets. Cook the beets early and allow them to marinate in the dressing until dinner time.
Beetroot Salad with Honey Ginger Dressing
Take 3 or 4 beets medium sized beets or 6 or 8 tiny beets. They can be the regular red beetroot or the newer to the market golden beets, or a mixture of the two. Cook them in salted boiling water with 2tspns castor sugar, until they are tender. This will take anywhere from 30 – 60 minutes depending on the size of the beets.
With rubber gloves on, remove the skins and top and tail the beets. Then cut them to your preferred size. If they are small beets, leave as they are. Otherwise, halve or quarter them or slice them. I like them sliced – more surface area for the dressing.
In a jar, make a dressing of olive oil, white balsamic vinegar if you have it or use the regular balsamic, some honey and a Tblspn of finely grated ginger. Add a crushed garlic clove if you like. Shake to mix thoroughly.
Mix the beets with the dressing, then place the beets in a serving bowl. Serve warm, room temp or cold.
The beetroot leaves can be cleaned thoroughly, chopped and wilted in a hot pan with some oil and tossed through the salad.