Beet and Leek Salad with Peanut Dressing
Eileen Goltz |
- 2 to 3 medium beets (¾ to 1 lb.)
- Cooking spray
- 4 cups thinly-sliced leek (1 to 1½ lbs.)
- ½ teaspoon olive oil
- ½ teaspoon salt, divided
- ¼ cup water
- 1 Tablespoon fresh lime juice
- 1 Tablespoon creamy peanut butter
- 1½ teaspoons minced peeled fresh ginger
- 2 cups alfalfa or bean sprouts
- Preheat oven to 425°F.
- Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a small baking sheet coated with cooking spray. Bake for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins. Cut each beet in half lengthwise; slice each beet half crosswise into 1/4-inch-thick slices.
- About 15 minutes before the beets are done, combine the leek, oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake for 15 minutes or until tender and just beginning to brown; (stir after 8 minutes).
- In a bowl combine the water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth.
- Arrange 1/3 cup sprouts on each of 6 salad plates; divide the beets and leek evenly among servings. Drizzle about 2 teaspoons dressing over each serving.*
- * The dressing gets thicker as it stands, so add more water to thin it if necessary.
- Modified from www.vegetariantimes.com