Beet Spinach Salad (mint and raspberries) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 large fresh beets |
2 tablespoon(s) red wine vinegar |
1 teaspoon(s) dijon mustard |
1/4 cup(s) olive oil |
1 1/2 teaspoon(s) sugar |
1/8 teaspoon(s) salt |
dash pepper |
1/2 cup(s) chopped green onions |
1/2 teaspoon(s) minced fresh mint |
4 cup(s) torn fresh spinach |
1 medium navel orange, peeled and sectioned |
1/2 cup(s) 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.
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