Beet, Orange and Walnut Salad

Serves 4

A nice change of pace from a green salad and just in time for spring, this beet and orange salad is refreshing.

3 large red beets with tops attached (about 1¼ pounds)
¼ cup extra-virgin olive oil
 tablespoons white balsamic vinegar
1 teaspoon dry mustard
2 large cloves garlic, minced
1 teaspoon fine sea salt
2 tablespoons honey
2 oranges, peeled and segmented
1 cup shredded spinach
½ cup toasted walnut pieces

1. Wash the beets well to remove tough surface dirt. Cut the beet greens and stems off but leave about 3 inches of stem attached to each one. Place the beets in a large saucepan and cover them with cold water. Boil them until a knife is easily inserted all the way into them. Depending on the size of the beets, they will cook in about 30–35 minutes. Drain the beets and set them aside to cool. (An alternative is to cook them in the microwave.)

2. When the beets are cool enough to handle, remove the beet top stems and discard them. Peel the skin and discard it. Cut the beets into thick, round slices and cut each slice into 1/4-inch wide strips.

3. In a bowl, whisk together the olive oil, vinegar, dry mustard, garlic, salt and honey. Set aside.

4. Place the beet slices in a large rectangular dish. Add the orange segments, spinach and nuts. Gently mix the ingredients together, then pour the dressing over the beet mixture and toss gently to coat the ingredients well.

5. Cover the dish with plastic wrap and allow the salad to stand at room temperature for 30 minutes before serving.