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Add a photoThis 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.
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.
Ингредиенты
- 4 small beets, 1-1/2 to 2â in diameter
- 1 cup raspberries
- 2 tablespoons honey
- 4 crossways slices of ginger root, each 1/4â thick
- 1/4 cup chopped walnuts
Инструкции
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 92 | |
| Calories from Fat 20 | 22% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 243mg | 7% |
| Total Carbs 17.88g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 13.73g | 9% |
| Protein 1.77g | 3% |
