Spinach and Roasted Beet Salad with Ginger Vinaigrette

Ingredients

• 3 tablespoons rice vinegar
• 4 medium beets
• 8 cups fresh spinach leaves
• 2 tablespoons vegetable oil
• 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...

View full recipe at Epicurious