Spinach and Roasted Beet Salad with Ginger Vinaigrette

• 4 medium beets, trimmed
• 3 tablespoons rice vinegarvinegar
• 2 tablespoons vegetable oilvegetable-oil
• 2 teaspoons reduced-sodium soy saucesoy-sauce
• 2 teaspoons minced peeled fresh gingerginger
• 1/2 medium red onion, thinly slicedred-onion
• 8 cups fresh spinach leaves (about 8 ounces), trimmedspinach

1. 01Preheat 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.
2. 02Whisk 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.
3. 03Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

Sign in and stock your pantry to see what you have for this recipe.