Beet and Spinach Salad Recipe

Ingredients

• ½ lb medium red or golden beets without tops
• 3 Tbsp olive oil
• 2 Tbsp white balsamic vinegar
• 1 Tbsp snipped fresh mint
• 2 tsp honey
• ¼ tsp dry mustard
• 0.12 tsp salt
• 0.12 tsp black pepper
• 3 cups baby spinach
• ½ cup bias-sliced celery
• ¼ cup crumbled feta cheese

1. Place each beet on a piece of foil. Drizzle 1 Tbsp. of the oil over all of the beets. Wrap each beet tightly in foil and place in a 4- to 5-quart slow cooker. Cover and cook on high-heat setting for 3 to 4 hours or until beets are fork-tender.
2. Remove beets from cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into wedges; let cool.
3. Meanwhile, for the dressing, in a small screw-top jar combine the remaining 2 Tbsp. oil, the vinegar, mint, honey, dry mustard, salt, and pepper. Cover and shake to combine.
4. In a large bowl combine the beets, spinach, and celery. Add the dressing. Toss to combine. Divide evenly among six salad plates. Top with feta.