Spinach And Roasted Beet Salad With Ginger Vinaigrette Recipes
SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE
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
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.
SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE
Asian ingredients pair with sweet, soft roasted beets, red onion and spinach for a perfect summer lunch!
Categories Appetizers / Soups / Salads Picnic Picnic Appetizers / Soups / Salads Asian Asian Appetizers / Soups / Salads Vegan Vegan Appetizers / Soups / Salads Salad Appetizers / Soups / Salads Salad
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE
Make and share this Spinach and Roasted Beet Salad With Ginger Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Greens
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 103.9, Fat 7.1, SaturatedFat 0.9, Sodium 174.8, Carbohydrate 8.9, Fiber 2.5, Sugar 4.9, Protein 2.8
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