Baby Spinach Salad with Beets and Apples

Baby Spinach Salad with Beets and Apples

  • 4 beets (stemmed (3/4 lb/375 g))
  • 3 Tbsp 45 mL apple cider
  • 3 Tbsp 45 mL cider vinegar
  • 2 Tbsp 30 mL olive oil
  • 1 tsp 5 mL Dijon mustard
  • 1/4 tsp 1 mL salt
  • 1 pinch pepper
  • 1 pinch granulated sugar
  • 1 clove garlic (minced)
  • 2 green onions (chopped)
  • 4 cups 1 L packed trimmed fresh baby spinach
  • 1 green skinned apple (chopped or grated)
  1. In large pot of boiling water, cook beets for about 45 minutes or until tender. Drain and let cool. Slip skins from beets. Cut into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) thick strips. Place in bowl.
  2. In small bowl, whisk together cider, vinegar, oil, mustard, salt, pepper and sugar; stir in garlic and green onions. Add 2 Tbsp (25 mL) of the dressing to beets and toss to coat. Let stand for at least 30 minutes or for up to 8 hours.
  3. Tear spinach into bite-size pieces; place in large bowl. Add apple and remaining dressing; toss to coat well. Arrange beets over top.