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Categories:
fresh beets red wine vinegar mustard olive sugar salt pepper green onions fresh mint fresh spinach orange fresh raspberries
Viewed: 82 - Published at: 6 years agoIngredients
- 2 large fresh beets
- 2 tablespoons red wine vinegar or cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive or vegetable oil
- 1-1/2 teaspoons sugar or Splenda
- 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
Method
- Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips
- 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.
- In a large salad bowl. combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately. Yield: 4 servings.
- Check out the recipes at: www.havefunbaking.com
- And also at: www.lovetobakeandcook.blogspot.com
