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Ingredientes
- 4 med beets trimmed
- 3 Tbsp. rice vinegar
- 2 Tbsp. vegetable oil
- 2 tsp reduced-sodium soy sauce
- 2 tsp chopped peeled fresh ginger
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 med red onion thinly sliced
- 8 c. fresh spinach leaves - (abt 8 ounce) trimmed
Direcciones
- Preheat oven to 450 degrees. Wrap beets in foil. Roast till beets are tender when pierced with skewer, about 1 hour 15 min. Cold 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 in 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 mix 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 62 | 60% |
| Total Fat 7.08g | 9% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 228mg | 10% |
| Potassium 456mg | 13% |
| Total Carbs 8.47g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.78g | 3% |
| Protein 2.43g | 4% |
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