Best Recipes Ever - Beet, Apple and Spinach Salad

For a deliciously innovative winter salad, readily available beets, apples and spinach are more economical than out-of-season produce.

Ingredients:

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 spinach
1 green skinned apple, chopped or grated

Preparation:

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.

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.

Tear spinach into bite-size pieces; place in large bowl. Add apple and remaining dressing; toss to coat well. Arrange beets over top.

Tip: If you wish, substitute 1 can (14 oz/398 mL) beets for the fresh; omit the cooking.

Servings: 4

Tags: apple, apple cider, beets, cider vinegar, Dijon mustard, garlic, green onions, olive oil, spinach, sugar