Beet Spinach Salad

• 2 large fresh beets
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• 1-1/2 teaspoons sugar
• 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 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.

fresh beets, red wine vinegar, mustard, olive oil, sugar, salt, pepper, green onions, fresh mint, fresh spinach, orange, fresh raspberries

Taken from www.tasteofhome.com/recipes/beet-spinach-salad/ (may not work)