Recipe

Spinach And Roasted Beet Salad With Ginger Vinaigrette Recipe


Spinach And Roasted Beet Salad With Ginger Vinaigrette Recipe
Asian ingredients pair with sweet, soft roasted beets, red onion and spinach for a perfect summer lunch!

Jo_jo_ba

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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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Comments


Amount Per Serving
Calories: 81.8
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 441.3 mg
Total Carbs: 15.4 g
Dietary Fiber: 3.9 g
Protein: 3.4 g


I absolutely love this. Great post!


Love the beet... I think there may be 12 of us who actually love the beet. :)

Always looking for another way to serve it. Thanks for the recipe - it's certainly simple enough and the flavor combos sound great!


Love it.


I am going to try this......I bought some fresh beets and wanted to try it but didn't know how to prepare, Thanks for sharing.....I loooove beets.


Beets are not grown around here but that doesn't stop me from loving um. Thanks for the share! There's always the grocery store!


My husband and I love beets! This really sounds great. I'm going to have to try it once we get some decent beets in the supermarket.

Nanc


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