Veggie Life, Autumn 2001: Spinach Salad with Golden Beets and Citrus-Miso Vinaigrette

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Spinach salad with Golden Beets and Citrus-Miso Vinaigrette

 

Recipe By :Veggie Life, Autumn 2001, Jean Patterson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 medium golden beets

1/2 cup water

2 tablespoons light miso

2 tablespoons lemon juice

zest and juice of 1 medium orange

1 tablespoon minced shallot

1 tablespoon rice vinegar

2 tablespoons canola oil

baby spinach

 

Preheat oven to 400 degrees. Line a large baking dish with parchment or foil.

Cut beets in half, lengthwise, and place cut side down in baking dish. Add 1/2

cup water to dish and bake until tender, about 1 hour.

 

In a small bowl, whisk miso and lemon juice until smooth. Whisk in orange zest,

juice, shallot, vinegar, and oil.

 

While beets are still warm, but cool enough to handle, peel and cut into thin

slices. Place slices in a bowl and toss with 1/4 cup of the vinaigrette.. Set

aside.

 

 

In a large bowl, toss spinach with remaining vinaigrette. Divide evenly between

4 serving plates. Top each serving with beets.

 

 

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Per Serving (excluding unknown items): 64 Calories; 7g Fat (91.7% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0