- 1 bunch spinach (about 3/4 pound)
- 2 medium beets (about 10 ounces)
- 4 teaspoons rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon Asian sesame oil
- 1/4 teaspoon sugar
- Garnish: toasted sesame seeds
- Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
- In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
- Toss spinach and beets with vinaigrette and garnish with sesame seeds.