Double Ginger Roasted Beet Salad

• 1 pound medium beets
• 2 tablespoons finely chopped crystallized ginger
• 1/3 cup thinly sliced scallion greens
• 2 tablespoons sherry vinegar
• 1 tablespoon walnut or olive oil
• 2 teaspoons grated fresh ginger
• 3/4 teaspoon salt

1. Preheat the oven to 400 degrees.
2. Trim off the root end of the beets and scrub them. Wrap the beets in 2 or 3 packages of foil and set them on a baking tray. Roast until easily pierced with a skewer, about 1 1/4 hours.
3. When cool, rub off the peels if you wish. (Peeling is optional and purely aesthetic; I don't usually do it.) Dice the beets into bite-sized pieces. Set them in a bowl and add the crystallized ginger and scallion greens.
4. In a small jar or bowl, combine the vinegar, oil, grated ginger, and salt. Blend well. Pour the dressing over the beets and toss well. Let sit for a few minutes before serving.

beets, ginger, scallion greens, sherry vinegar, walnut, ginger, salt

Taken from www.epicurious.com/recipes/member/views/double-ginger-roasted-beet-salad-52339471 (may not work)