1 small head butter, red leaf, or another
lettuce, thoroughly washed and dried
1 large ripe tomato, cut into small cubes;
or 6 cherry tomatoes, cut into quarters
1 scallion, trimmed and finely chopped
3 tbsp finely chopped fresh parsley
1 tsp Dijon mustard
5 tbsp olive oil
2.5 tbsp balsamic or wine vinegar
salt and freshly ground black pepper
oven to 350 degrees. Wrap the beets tightly in aluminum foil. Roast the
beets until they are tender when pierced, 30 minutes to 90 minutes.
(Timing varies wildly, depending on the size of the beets.) Let the
beets cool slightly. Using a small sharp knife, peel and beets and cut
them into quarters. In a large skillet, heat the butter over moderate
heat. Add the ginger and the beets, season with salt and freshly ground
pepper, and cook, stirring constantly, until the beets are heated
through, 4-5 minutes. Serve the beets on a bed of mixed watercress and
arugula if desired.
You can roast
the beets ahead of time and toss them with the ginger butter just before
serving. This dish goes particularly well with roast chicken.