Spinach and Roasted Beet Salad with Ginger Vinaigrette

Ingredients

4 medium beets, trimmed
3 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons reduced sodium soy sauce
2 teaspoons minced peeled fresh ginger
½ medium red onion, thinly sliced
8 cups fresh spinach leaves (about 8 ounces)

Procedure

1. Preheat oven to 450 degrees. Wrap beets in foil. Roast beets until tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.

2. Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.

3. Place spinach in large bowl. Drizzle remaing vinaigrette over; toss to coat. Arrange beet minture atop spinach and serve.

Serves 4.

From The Flavors of Bon Appetit 2001.

Last updated: June 4, 2007