Roasted beets are one of my favorite foods. I almost always have some in the fridge. They can be added to soups, risottos, salads, and can also be a side dish or salad on their own. Here are two dressings for roasted beet salad.

I usually wrap the beets in foil, put them on a baking pan and roast them in a hot oven until a knife can easily pierce the flesh. This takes an hour minimum, usually longer. Allow to cool or cool just enough to be able to hande, peel if you like, and slice, quarter, or coarsely chop. Put on or in a serving vessel. Dress.

Ginger Vinaigrette

2 T rice or other vinegar
4 T extra-virgin olive oil, or other salad oil
2 t soy sauce, or to taste
2 t peeled, minced fresh ginger
pepper, to taste
1/2 c sliced sweet onion
fresh chopped parsley or other herb, for garnish, optional

1. Combine vinegar, oil, soy sauce, ginger, and pepper. Add onion. Add to beets, either drizzling over if on a plate and serving, or pouring into if beets are in a bowl, after which you will gently toss before serving. Use just enough to coat the beets–you may not need all the vinaigrette. Sprinkle with fresh, chopped herb, if you like.

Horseradish Vinaigrette

2 T apple cider or other vinegar
4 T extra-virgin olive oil, or other salad oil
2 T prepared horseradish, or to taste
salt and pepper, to taste
fresh chopped herb, for garnish, optional

1. Combine vinegar, oil, horseradish, salt, and pepper. Use as with ginger vinaigrette over beets, garnishing with fresh, chopped herb, if you like.