SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE

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Spinach and Roasted Beet Salad with Ginger Vinaigrette image

Categories     Salad     Ginger     Onion     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Spinach     Beet     Fall     Healthy     Vegan     Soy Sauce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings.

Number Of Ingredients 7

4 medium beets, trimmed
3 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 cups fresh spinach leaves (about 8 ounces), trimmed

Steps:

  • 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 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.

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