Take Kluger’s Roasted Beets With Pickled Orange-Ginger Purée. No shade on beets (I really do love them), but when I first made this recipe in its entirety, the draw for me really was that pickled ginger purée. This is your pickled ginger. After an overnight rest, blend the pickled ginger slivers and zest with a bit of oil (this gives the sauce body) and a Thai chile (for heat with a subtle fruitiness). The purée recipe makes a full cup of bright, salty, sprightly sauce, but you need only a quarter cup to finish the beet plate.
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