Beet And Leek Salad With Peanut Dressing

• 2 medium beets (about 3/4 pound)
• Cooking spray
• 4 cups thinly sliced leek (about 1 pound)
• 1/2 teaspoon olive oil
• 1/2 teaspoon salt, divided
• 1/4 cup water
• 1 tablespoon fresh lime juice
• 1 tablespoon creamy peanut butter
• 1 1/2 teaspoons minced peeled fresh ginger
• 2 cups alfalfa sprouts

1. Preheat oven to 425u0b0.
2. 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 at 425u0b0 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.
3. Combine leek, oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 425u0b0 for 15 minutes or until tender and just beginning to brown; stir after 8 minutes.
4. Combine water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth.
5. 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.

beets, cooking spray, olive oil, salt, water, lime juice, peanut butter, ginger, alfalfa sprouts

Taken from www.myrecipes.com/recipe/beet-leek-salad-with-peanut-dressing (may not work)