Spinach and Roasted Beet Salad with Ginger Vinaigrette
From jo_jo_ba 17 years ago
- 75 minutes to make
- Serves 4
Asian ingredients pair with sweet, soft roasted beets, red onion and spinach for a perfect summer lunch!
Ingredients
- 4 medium beets, trimmed shopping list
- 3 tbsp rice vinegar shopping list
- 1 tsp sesame oil shopping list
- 2 tsp low-sodium soy sauce shopping list
- 1 tbsp grated fresh ginger shopping list
- 1/2 medium red onion, minced shopping list
- 8 cups fresh baby spinach, trimmed shopping list
How to make it
- Preheat oven to 450°F.
- Wrap beets in foil, and roast until beets are tender, about 1 hour 15 minutes.
- Cool slightly.
- Peel beets and chop coarsely.
- Whisk vinegar, oil, broth, soy sauce and ginger in small bowl to blend well.
- Add red onion and half of vinaigrette to beets, tossing to blend.
- Place spinach in large bowl.
- Drizzle remaining vinaigrette overtop, toss to coat, and top with beets.
The Rating
Reviewed by 3 people-
Love it.
jenniferbyrdez
in kenner loved it
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I absolutely love this. Great post!
greekgirrrl
in Long Island loved it
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