Roasted Ginger Beet Salad With Ricotta Salata

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Washington Post


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2 large or 3 medium red and/or golden beets (about 1 1/4 pounds), scrubbed well and cut into 1/4-inch slices

1 large red onion, cut into 1/4-inch disks

2 1/2-inch piece peeled ginger root, minced (3 tablespoons)

9 tablespoons olive oil

3/4 teaspoon salt, plus 3/4 teaspoon for the dressing

1/2 teaspoon freshly ground black pepper, plus 1/2 teaspoon for the dressing

10 ounces baby spinach, washed and dried

6 ounces ricotta salata or feta cheese, crumbled (about 1 1/2 cups)

Juice and finely grated zest from 1 or 2 oranges (1/4 cup juice and 1 teaspoon zest)

1 tablespoon rice vinegar

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