Recipe for Spinach and Roasted Beet Salad with Ginger Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
4 med beets trimmed
3 tbl rice vinegar
2 tbl vegetable oil
2 tsp reduced-sodium soy sauce
2 tsp minced peeled fresh ginger
Salt to taste
Freshly-ground black pepper to taste
1/2 med red onion thinly sliced
Instructions:
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.

Comments: The lively dressing lends a little zip to this fresh-tasting, colorful salad.

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