 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
6 small fresh beets (about 1-1/2 pounds) |
4 cup(s) fresh baby spinach |
2 medium tart apples, peeled and sliced |
1 medium orange, sectioned |
3 tablespoon(s) raspberry hazelnut vinaigrette |
2 tablespoon(s) chopped hazelnuts, toasted |
Directions:
1. • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges.
2. • Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts.
|
|