SPINACH SALAD WITH ROASTED BEETS

Ingredients

• 4 small beets, trimmed
• 3 tbsp rice vinegar
• 1 tbsp soy sauce
• 2 tsp grated fresh ginger
• 1/2 tsp granulated sugar
• 1/4 tsp freshly ground pepper
• 1/4 cup canola oil
• 8 cup baby spinach
• 1/2 cup diagonally sliced green onions

Directions

1. Preheat oven to 425°F.
2. Wrap beets individually in foil and place in a baking pan. Bake until tender when pierced with a fork, about 60 - 70 minutes. Unwrap beets and cool. Peel beets; cut into thin wedges. Beets may be prepared to this point and refrigerated for up to 24 hours.
3. To prepare dressing, whisk together vinegar, soy sauce, ginger, sugar and pepper. Gradually whisk in oil until blended.
4. Combine spinach, onions and beets in a bowl. Add dressing and toss to coat. Serve immediately.