Beets bring bold colors and a load of antioxidants to the table. This roasted beet recipe boasts ginger, fresh herbs, and toasted walnuts for a satisfying and gorgeous vegan side dish for the holidays or whenever you have red or golden beets on hand.

Roasted Ginger Beets

Serves 6 to 8

Ingredients:

• 1 pound beets, trimmed, scrubbed
• 1/4 cup olive oil, divided
• Salt and freshly ground black pepper to taste
• 1 onion, diced
• 1/2 fennel bulb, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons minced fresh ginger
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 cup finely chopped fresh parsley
• Zest and juice of 1 lemon
• 1 bunch watercress, stems removed
• Handful of walnuts, toasted, coarsely chopped

Directions:

1. Preheat oven to 450 degrees F.
2. Place beets in a baking dish and drizzle with half of the oil. Season with salt and pepper. Cover dish with foil and bake for 45 minutes to 1 hour or until beets are tender.
3. When beets are cool enough to handle, scrub off skins using a paper towel, and cut into bite-sized pieces.
4. Heat remaining oil in a medium skillet over medium heat. Add onion and fennel and cook, stirring often, until vegetales are softened and golden.
5. Season onion mixture with salt and pepper, and add garlic and ginger. Cook, stirring often, for 1 minute or until fragrant.
6. Transfer onion mixture to a large bowl. Add maple syrup, mustard, and vinegar and stir well to combine.
7. Add beets, parsley, and lemon zest and juice. Season with salt and pepper.
8. Place watercress on a serving platter, toss beet salad, and pour over the watercress.
9. Top with walnuts and serve immediately.

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