Spinach and Roasted Beet Salad with Ginger Vinaigrette Recipe

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Spinach and Roasted Beet Salad with Ginger Vinaigrette
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Ingredients:

Directions:

  1. Preheat oven to 450°F. 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.
  2. 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.
  3. Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.
  4. Per serving: calories, 94; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 116.33 Kcal (487 kJ)
Calories from fat 61.29 Kcal
% Daily Value*
Total Fat 6.81g 10%
Sodium 279.84mg 12%
Potassium 631.89mg 13%
Total Carbs 12.31g 4%
Sugars 6.37g 25%
Dietary Fiber 3.99g 16%
Protein 3.93g 8%
Vitamin C 21.9mg 37%
Iron 2.7mg 15%
Calcium 76.4mg 8%
Amount Per 100 g
Calories 65.48 Kcal (274 kJ)
Calories from fat 34.5 Kcal
% Daily Value*
Total Fat 3.83g 10%
Sodium 157.52mg 12%
Potassium 355.69mg 13%
Total Carbs 6.93g 4%
Sugars 3.59g 25%
Dietary Fiber 2.24g 16%
Protein 2.21g 8%
Vitamin C 12.3mg 37%
Iron 1.5mg 15%
Calcium 43mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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