Spinach And Roasted Beet Salad With Ginger Vinaigrette

Recipe Ingredients

4		Beets - trimmed (medium)
3 tablespoons	45ml	Rice vinegar
2 tablespoons	30ml	Vegetable oil
2 teaspoons	10ml	Reduced-sodium soy sauce
2 teaspoons	10ml	Minced peeled fresh ginger
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Red onion - thinly sliced (medium)
8 cups	320g / 11oz	Fresh spinach leaves - (abt 8 oz) - trimmed

Recipe Instructions

Preheat oven to 450 degrees. 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 salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.

Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

This recipe yields 4 servings.

Per serving: calories, 94; total fat, 7 g; saturated fat, 1 g; cholesterol, 0.

Source:
Bon Appetit, April 2000

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