Spinach And Roasted Beet Salad With Ginger Vinaigrette

By á-170456

Ingredients

• 4 medium beets trimmed
• 3 tablespoons rice vinegar
• 2 tablespoons vegetable oil
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons minced peeled fresh ginger
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 medium red onion thinly sliced
• 8 cups fresh spinach leaves - (abt 8 oz) trimmed

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.

Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.

Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

This recipe yields 4 servings.

Per serving: calories, 94; total fat, 7 g; saturated fat, 1 g; cholesterol, 0.