Beetroot Salad With Ginger Dressing
|Walnut halves||1⁄2 Cup (8 tbs)|
|Shallots||2 , chopped|
|Oil||1⁄4 Cup (4 tbs)|
|Green ginger||1 Teaspoon, grated|
Boil or steam whole beetroot until tender, about 30 minutes; cool, remove skins.
Cut beetroot into fine strips.
Pee 1 orange and 1 lime finely with vegetable peeler, cut rind into fine strips.
Drop rind into pan of boiling water, drain.
Peel oranges thickly and cut into segments; save about 1/4 cup orange juice for dressing.
Arrange orange segments and beetroot strips on plate, top with walnuts, shallots and rind.
Make dressing by squeezing juice from limes, make up to 1/2 cup juice with reserved orange juice, add honey and oil.
Extract juice from ginger by pressing between 2 teaspoons; add juice to dressing; mix well, pour over salad.