From Cooking Thin by Kathleen Daelemans.
1 tsp. grated ginger root
1 pound beets
1 large Granny Smith apple
3 Tbsp. sherry vinegar (I actually used 2 Tbsp raspberry vinegar and 1 Tbsp cider vinegar)
1/2 tsp. kosher salt
1/8 tsp. cracked black pepper
1 to 2 Tbsp extra-virgin olive oil
Grate fresh ginger directly into a medium bowl (definitely use a microplane grater for this if you have one! It also works to press the ginger through a heavy duty garlic press if you have that instead). Grate beets and apple with a large-sized grater (I used my food processor for this but you could use a box grater just as easily). Toss until ginger is evenly distributed. Add vinegar, salt, pepper, and olive oil to the bowl and toss to coat evenly. Adjust seasonings if desired. Serve immediately or chilled.
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