Spinach and Roasted Beet Salad with Ginger Vinaigrette

Photo by www.epicurious.com
Ingredients
- 4 medium beets
- 8 cups fresh spinach leaves
- 2 tablespoons vegetable oil
- 3 tablespoons rice vinegar
- ½ medium red onion
- 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...
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