Sesame Spinach and Beet Salad


  • Garnish: toasted sesame seeds
  • ¼ teaspoon sugar
  • ½ teaspoon Asian sesame oil
  • 1 teaspoon soy sauce
  • 4 teaspoons rice vinegar
  • 2 medium beets (about 10 ounces)
  • 1 bunch spinach (about ¾ pound)

1. Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach. 2. In a small bowl stir together vinegar, soy sauce, oil, and sugar unti...

View full recipe at SpringPad


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