Ingredients
2 large fresh beets2 tablespoons red wine vinegar1 teaspoon Dijon mustard1/4 cup olive oil1-1/2 teaspoons sugar1/8 teaspoon saltDash pepper1/2 cup chopped green onions1/2 teaspoon minced fresh mint4 cups torn fresh spinach1 medium navel orange, peeled and sectioned1/2 cup fresh raspberries
Preparation
Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips.
In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes.
In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.
