Rødesalat med Ginger Dressing
Sødheden af rødbeder er en naturlig kamp for ingefærens spicier side. Roer kan steges op til 3 dage før blot bring dem til stuetemperatur før servering.
Kilde: Hverdagsmad, november 2012
Samlet tid
Forbered
portioner
Keegan
27.04.2023 @ 05:58
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
The sweetness of beets is a natural match for the spicier side of ginger. Beets can be roasted up to 3 days before, just bring them to room temperature before serving. Source: Everyday Food, November 2012 1 hour 10 minutes 10 minutes 4 Total time Prepare servings Ingredients 6 small beets (about 2 pounds), scrubbed 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar, preferably white 1 tablespoon finely grated peeled fresh ginger Salt and pepper 1/2 cup shelled pistachios, toasted and chopped Directions 1. Preheat oven to 425 degrees. Place beets on parchment-lined foil and place on a rimmed baking sheet. Roast until tender, 45 to 60 minutes. Let cool briefly, then rub with a paper towel to remove skins. Cut into 3/4-inch wedges. 2. In a large bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Toss beets in dressing and sprinkle with pistachios.