Beet Spinach Salad

• 2 large fresh beets
• 2 tablespoons red wine vinegar or cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive or vegetable oil
• 1-1/2 teaspoons sugar or Splenda
• 1/8 teaspoon salt
• Dash pepper
• 1/2 cup chopped green onions
• 1/2 teaspoon minced fresh mint
• 4 cups torn fresh spinach
• 1 medium navel orange, peeled and sectioned
• 1/2 cup fresh raspberries

1. Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips
2. 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.
3. In a large salad bowl. combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately. Yield: 4 servings.
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fresh beets, red wine vinegar, mustard, olive, sugar, salt, pepper, green onions, fresh mint, fresh spinach, orange, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/beet-spinach-salad-50095519 (may not work)