Spinach And Roasted Beet Salad With Ginger Vinaigr... |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Asian ingredients pair with sweet, soft roasted beets, red onion and spinach for a perfect summer lunch! Ingredients:
4 medium beets, trimmed |
3 tbsp rice vinegar |
1 tsp sesame oil |
2 tsp low-sodium soy sauce |
1 tbsp grated fresh ginger |
1/2 medium red onion, minced |
8 cups fresh baby spinach, trimmed |
Directions:
1. Preheat oven to 450°F.
2. Wrap beets in foil, and roast until beets are tender, about 1 hour 15 minutes.
3. Cool slightly.
4. Peel beets and chop coarsely.
5. Whisk vinegar, oil, broth, soy sauce and ginger in small bowl to blend well.
6. Add red onion and half of vinaigrette to beets, tossing to blend.
7. Place spinach in large bowl.
8. Drizzle remaining vinaigrette overtop, toss to coat, and top with beets.
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