Two Beet Root Treat

this is a yummy thing, sweet and savory.

6 beets (without greens) -- three yellow and three red -- each about tennis-ball size
2-3" fresh ginger root
3/4 c oilve oil
1 c white wine
plastic cutting board (not wood!)
salt + fresh ground pepper

preheat oven to 350.
scrub -- don't just wash -- the beets very well. pat them dry with a dish towel.
keep the root stems and any trimmed greenery in tact while baking.
line an 8x10 pan with tin foil, drizzle each with a little oilve oil, and bake the beets for 60-90 minutes depending on size.
all tennis balls being equal, you'll know the beets are done when poking them with a serrated or sharp knife gives no resistance.

wash the cutting board. then peel the ginger root and dice it.
mix the oilve oil and white wine, give it a few whisks, and add the ginger root. add fresh ground pepper (a healthy bunch of twists from the mill).
let this dressing sit while the beets finish.

once removed from the oven, let the beets sit 5 minutes.
slice the root tip and the green tip off, revealing the fleshy yummyness.
the rest of the skin can be peeled at once by squeezing a cooled beet in your hand -- otherwise remove all the skin.
slice each beet into 1/2" slices, then quarter each slice.
add salt to taste.
re-whisk and add the dressing, mix, and serve.
also good cold -- keeps up to 3 days.