Spinach and Roasted Beet Salad with Ginger Vinaigrette

Name: Spinach and Roasted Beet Salad with Ginger Vinaigrette Recipe
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
Ingredients: 4 medium beets trimmed; 3 tbsp rice vinegar; 1 tsp sesame oil; 2 tsp low-sodium soy sauce; 1 tbsp grated fresh ginger; 1/2 medium red onion minced; 8 cups fresh baby spinach trimmed

(3)

Minutes to Prepare: 10
Minutes to Cook: 75

Number of Servings: 4

Ingredients

4 medium beets, trimmed3 tbsp rice vinegar1 tsp sesame oil2 tsp low-sodium soy sauce1 tbsp grated fresh ginger1/2 medium red onion, minced8 cups fresh baby spinach, trimmed

Directions

Preheat oven to 450°F.
Wrap beets in foil, and roast until beets are tender, about 1 hour 15 minutes.
Cool slightly.
Peel beets and chop coarsely.
Whisk vinegar, oil, broth, soy sauce and ginger in small bowl to blend well.
Add red onion and half of vinaigrette to beets, tossing to blend.
Place spinach in large bowl.
Drizzle remaining vinaigrette overtop, toss to coat, and top with beets.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 81.8
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 441.3 mg
Total Carbs: 15.4 g
Dietary Fiber: 3.9 g
Protein: 3.4 g

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Member Reviews

ALLIEOOP73
This was absolutely delicious. The dressing is extremely flavorful, so even though it doesn't look like much, it is plenty to dress the greens. I used canned beets as a shortcut, and the sweetness of the beets really complemented the sharpness of the dressing. This is a keeper! - 3/30/10
KPELEVEN
So yummy. I will definitely make this again!
I made two changes because I used what was on hand-I used peanut oil in place of sesame as I was currently out. Secondly I used field green in place of spinach.
Thanks so much for the recipe! - 5/16/11
CD4440684
excellent flavor, sweetness of the beats is complemented by the ginger and spinach - 8/9/09