Spinach and Roasted Beet Salad with Ginger Vinaigrette

Spinach and Roasted Beet Salad with Ginger Vinaigrette
Photo by www.epicurious.com

Ingredients

  • 3 tablespoons rice vinegar
  • 8 cups fresh spinach leaves
  • 2 tablespoons vegetable oil
  • ½ medium red onion
  • 4 medium beets
  • 2 teaspoons fresh ginger
  • 2 teaspoons reduced-sodium soy sauce

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. Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals »






Snooth Media Network