Ingredients
- 4 medium purple beets, trimmed
- 2 medium golden beets, trimmed
- 3 tablespoons brown rice vinegar
- 2 tablespoons vegetable oil
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons minced peeled fresh ginger
- Crumbled goat cheese
- 8 cups fresh spinach leaves (about 8 ounces), trimmed
- Pistachios
Preparation
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 cubes. Place in separate medium bowls.
Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add 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.
I layered the beets in a cup with goat cheese in the middle and put slivered spinach on top. Sprinkle with pistachios.
No comments:
Post a Comment