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Receta Spinach And Roasted Beet Salad With Ginger Vinaigrette
by Global Cookbook

Spinach And Roasted Beet Salad With Ginger Vinaigrette
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  Raciónes: 4

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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 med red onion thinly sliced
  • 8 c. fresh spinach leaves - (abt 8 ounce) trimmed

Direcciones

  1. 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.
  2. 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.
  3. Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mix atop spinach.
  4. This recipe yields 4 servings.
  5. Comments: The lively dressing lends a little zip to this fresh-tasting, colorful salad.