Spinach and Roasted Beet Salad with Ginger Vinaigrette

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

Ingredients

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

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

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