Ingredients

  • 2 large fresh beets
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh mint
  • 1/2 cup chopped green onions
  • 1 medium navel orange, peeled and sectioned
  • 1/4 cup olive oil
  • Dash pepper
  • 1/2 cup fresh raspberries
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • 4 cups torn fresh spinach
  • 1-1/2 teaspoons sugar

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 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.
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  • Length: 30 minutes

Step 2

  • In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil.
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Step 3

  • 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.
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  • Length: 30 minutes

Step 4

  • In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries.
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Step 5

  • Serve immediately.