Roasted Beet & Greens Salad with ginger sauce..Vegan excellence

Roasted Beet & Greens Winter Salad

Here is something special for Winter dining....roasted beets in a spicy sauce over cool dark green spinach and  red chard leaves.

Just because it is cold outside there is no need to abandon grilled or roasted vegetables.


Serves 4 as  a side dish

4 medium beets, boiled in salted water until almost cooked (about 1 hour).
remove from heat and plunge into cold water.
When cool, peel and cut into 1/4's
Preheat oven 450F 
place 1/4's beets on a roasting tray with grape seed oil and coarse salt..and bake for 25 mins.
Remove from oven., and place in a medium bowl.

On serving plates/platter, in fridge, place torn leaves of field spinach and red chard.

in a small bowl whisk:
4 tbsp olive oil
2 tbsp rice wine vinegar
1 tsp toasted sesame oil
3 tsp grated fresh ginger root
1 cup finely sliced red onion
1/2 cup minced cilantro
2 tbsp Dijon mustard

Pour half this sauce over the beets and mix well..allow to marinate for 30 mins at room temp.

Then remove the serving platter/plates and top with the marinated beets/onions..serve with the rest of the sauce in a bowl



variations: you may also top with any roasted unsalted chopped nuts.

This is a wonderful flavored and nutritional dense Winter salad.