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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.Marguerite Shaeffer, Sewell, New Jersey Ingredients:
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 |
Directions:
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. Yield: 4 servings.
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