Spinach & Roasted Beet Salad with Ginger Vinaigrette

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Spinach & Roasted Beet Salad with Ginger Vinaigrette

 

2 medium beets, trimmed

1 1/2 tablespoons rice vinegar

1 tablespoon vegetable oil

1 teaspoon soy sauce

1 teaspoon minced peeled fresh ginger

1/4 medium red onion, thinly sliced

4 cups fresh cleaned spinach leaves

 

Preheat oven to 450 degrees, wrap beets in foil and roast until tender, about

1 hour 15 minutes. Cool slightly and peel, cut into wedges and set aside in a

medium bowl. Whisk vinegar, oil, soy and ginger in small bowl to blend. Season

with salt and pepper. Add onion and half of vinaigrette to beets and toss. Place

spinach in a large bowl, drizzle with remaining vinaigrette and toss. Arrange

beet mixture on top of spinach.

Makes 2 servings.

 

 

 

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