1Place 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
1In 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.
1In a large salad bowl. combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately. Yield: 4 servings.
1Check out the recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
This salad is nutrient and antioxidant-packed, with healthy doses of fiber, iron, potassium, vitamin C, and beta-carotene. It's a delicious side that's a cinch to prepare.
Basic Roasted Beets
Naturally sweet, deeply earthy, and a beautiful shade of red, beets are pretty perfect. Simply roasting them concentrates their sugars and turns them tender, ready to toss in any sort of salad or to serve alongside other foods, and prepping them couldn't be easier.