Stone Fruit and Beet Salad

Stone Fruit and Beet Salad

This recipe came together on a whim for me. The perfectly ripe plums sitting on my counter were calling to me, and I'd already boiled a pound of yellow beets earlier that week that I'd planned to but never got around to pickling. The ginger should really be minced, rather than grated. Grating ginger is great* trick when you want a lot of ginger flavor diffuse throughout your entire dish. But by mincing the ginger, you end up with little, shocking bursts of ginger flavor that burst in your mouth as you chew. 

*see what I did there?


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  • Marguerite Jodry
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