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Beets with Lemon-Ginger Dressing


Dressing Ingredients:

1/3 cup lemon juice
1/3 cup olive oil
2 tsp. minced garlic
1/4 cup peeled and minced fresh ginger
1 tsp. honey
2 Tbsp. red wine or sherry vinegar
1 tsp. whole coriander, crushed
1 tsp. salt
1/2 tsp. freshly ground black pepper

Salad Ingredients:

4 Beets, greens removed and reserved for another use
Steamed cabbage, or fennel/celery/leeks


  1. Whisk all the dressing ingredients together.
  2. Roast Beets: Scrub beets and trim stem end. Wrap beets individually in foil and bake in a 400°F oven for 1 to 1 1/2 hours, depending on the size of the beets.The beets are done if they are tender when poked with a knife. Let the beets cool, and slip off their skins.
  3. Cut each beet in lengthwise quarters, and each quarter into 3 wedges. Stir the beets into the dressing. (This can be done several days ahead.)
  4. Place beets over lettuce or use them warm over sautéed cabbage.
  5. For a special treat, use over a sliced fennel, celery, and leek salad.