Diary of a Nutritionist

“My Vegan and Non-Vegan Thanksgiving” recipes continued…

I absolutely love this dish. It is warming and sweet with just the right balance of garlic, and ginger.  Not only does it taste great, but it adds tremendous color to any dull table.  I promise, the combination of the more mild golden beets, with this Asian inspired dressing is sure to impress even those that have sworn off beets (ahem, my mom and boyfriend). Display on a bed of fresh arugula to create a more elegant look.

Asian Carrot Ginger Dressing

2 cups peeled carrots, roughly chopped (I used leftover from the Thanksgiving stuffing)

1 inch fresh ginger, peeled

2 peeled garlic cloves

4 tbsps olive oil (I used garlic infused)

Add 2-4 tbsp of water as needed

Blend in your blender until creamy and smooth

Beets

Roast an assortment of golden and red beets at 350 degrees for roughly 45 minutes to 1 hour.  To prepare, scrub beets and wrap tightly tin foil. Beets are ready when they are just tender enough to be pierced with a fork.  Remove beets from oven and let cool for 10-15 minutes. Carefully peel their skin with carrot peeler and dice.  Arrange and dress with Carrot Ginger Dressing.  Depending on the amount of beets used, you will have plenty of dressing remaining. I used approximately 3 cups of beets, and 5 heaping tbsp of dressing.

Please give this recipe a try, and let me know your thoughts!

~Have a relationship with beets? Do you love, or hate them?~

~What do, or don’t you like about them?~

~What are your favorite beet recipes?~

~Marinades?~