Spinach Salad With Warm Beet Dressing

• 3 slices whole grain bread, sliced (for croutons)
• 1/2 lb. beets (4 to 6 small)
• 4 Tbsp. extra virgin olive oil
• 1 Tbsp. honey mustard
• 1/4 c. red wine vinegar
• 2 Tbsp. sugar
• 1/2 tsp. coarse salt
• 1/4 tsp. ground pepper
• 10 oz. spinach (1 bag), stems removed, well washed and drained
• 4 oz. mushrooms (fresh), stemmed, trimmed and sliced
• 1 red onion (optional), sliced

1. Preheat oven to 350u0b0. Place bread on baking tray and toast, tossing occasionally, until crisp and golden, about 10 to 15 minutes. Set aside to cool. Place beets in saucepan and cover with cold water. Bring to a boil and cook until tender, about 30 minutes. Drain. Cool until able to handle, then peel and cut into 1/2-inch cubes. Set aside.

grain bread, beets, extra virgin olive oil, honey mustard, red wine vinegar, sugar, coarse salt, ground pepper, spinach, mushrooms, red onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34576 (may not work)