Beet Salad with Vinaigrette

Vegetables: 
Servings: 
4
Ingredients: 
1 lb beets (red, gold, or chioggia)
3 tbsp wine vinegar
1/3 cup olive oil
2 tsp sugar (optional)
1/2 tsp celery seeds
pinch of ground ginger
3-4 scallions, chopped
salt and pepper to taste
Directions: 

Cook unpeeled beets in a pan of boiling, salted water until tender.
Drain beets, remove skin, and cut in julienne strips or slices.

For the dressing, whisk together all the other ingredients.
Pour dressing over beets and leave to stand for 1 hour for the flavors to blend.

Serve cold and enjoy!