Beet and Ginger Salad

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Wash the beets and while still wet, wrap them individually in foil.
3. 3
   Set them on a baking sheet and bake for 1 hour and 15 minutes, or until tender when pierced.
4. 4
   Rub the skins off the warm beets with paper towels.
5. 5
   Slice the beets crosswise 1/4 inch thick, then stack the slices and cut them into 1/4-inch strips.
6. 6
   In a medium bowl, mix the vinegar and ginger.
7. 7
   Season with salt and pepper.
8. 8
   Slowly whisk in the oil.
9. 9
   Add the beets, toss to coat and let marinate for at least 30 minutes.
10. 10
    Garnish with the chives and serve at room temperature.