Beet and Leek Salad with Peanut Dressing

Beet and Leek Salad with Peanut Dressing
Photo by Randy Mayor


  • 1 ½ teaspoons minced peeled fresh ginger
  • 4 cups thinly sliced leek (about 1 pound)
  • 1 tablespoon fresh lime juice
  • 2 cups alfalfa sprouts
  • ¼ cup water
  • 2 medium beets (about 3/4 pound)
  • 1 tablespoon creamy peanut butter
  • + 3 more ingredients
    • ½ teaspoon salt, divided
    • ½ teaspoon olive oil
    • Cooking spray

Preheat oven to 425°.

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a small baking sheet coated with cooking spray. Bake at 425° for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins. Cut each beet in half leng...

View full recipe at My Recipes


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