Beet, Apple and Spinach Salad

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

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