Spinach and Roasted Beet Salad with Ginger Vinaigrette
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spinach and Roasted Beet Salad with Ginger Vinaigrette calories by ingredient
Introduction
Asian ingredients pair with sweet, soft roasted beets, red onion and spinach for a perfect summer lunch! Asian ingredients pair with sweet, soft roasted beets, red onion and spinach for a perfect summer lunch!Number of Servings: 4
Ingredients
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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
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.
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.
Member Ratings For This Recipe
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ALLIEOOP73
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KPELEVEN
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CD4440684