2 medium sized beets
4 large spinach leaves
1 mandarin orange
several thin slices of red onion
sprinkling of chopped nuts of choice [optional]
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 tsp French mustard
salt and pepper to taste
• Wash the beets and cut off the ends.
• Peel them. Your hands will stain, but it will wash off easily.
• Dice them uniform with a chef’s knife.
• Place in a small pot and cover with water.
• Bring to the boil.
• Reduce heat to simmer and place a lid on the pot. How long you cook them will depend on the size of your beets.
• Cook them until beets can be pierced with a fork, but do not overcook.
• While the beets are cooking time to make the dressing.
• In a small lidded jar place the wine vinegar, olive oil, mustard, salt and the pepper.
• Shake it to combine.
• When the beets are ready, pour off the water and plunge beets into a large bowl of cold water.
• Drain the beets in a large metal sieve. Repeat the cold water bath and drain again.
• Keep the beets in the sieve and let them dry a little.
• Meanwhile, wash the spinach leaves and cut off the center membranes. Discard the membranes.
• Place the leaves on one half of a clean tea towel.
• Fold the tea towel over and press down to soak up the water.
• Tear the spinach leaves into smaller pieces and place in a large mixing bowl.
• Place two layers of paper towel on the counter and turn the dry beets onto it.
• Arrange the beets in a single layer and let them dry a little more.
• In the meantime thinly slice the onion and chop the mandarin orange.
• Add the onions and the mandarin orange pieces to the spinach leaves.
• When the beets are dry, add them to the mixing bowl.
• Gently toss and transfer the mix to a dry salad bowl.
• Serve the salad with the prepared dressing.