This 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.
Receta Gingered Beet and Berry Salad
American