Thai Beet Salad

• 2 to 3 medium beets:(3/4 to 1 pound)
• Cooking:spray
• 4 cups:thinly sliced leek (1 to 1 1/2 pounds)
• 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 or bean sprouts

Preparation

1. Preheat oven to 425.
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.
3. Bake for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins.
4. Cut each beet in half lengthwise; slice each beet half crosswise into 1/4-inch-thick slices.
5. 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).
6. In a bowl combine the water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth.
7. Arrange 1/3 cup sprouts on each of 6 salad plates; divide the beets and leek evenly among servings.
8. Drizzle about 2 teaspoons dressing over each serving.
9. The dressing gets thicker as it stands, so add more water to thin it if necessary.