| Ingredients: |  |
| |
 |
1
red onion, thinly sliced |
|
2
slices whole wheat bread, cut into cubes |
|
8
oz. (or 2 small) fresh beets |
|
2
tablespoons vegetable oil |
|
|
|
1
tablespoon honey mustard |
|
|
|
|
|
|
|
1/4
teaspoon freshly ground pepper |
|
12
oz. spinach, thoroughly washed, stems removed |
|
4 oz. button
mushrooms, wiped clean, stems trimmed and sliced
|
| Directions: |
| |
| 1. |
Preheat
oven to 350°. |
| 2. |
Fill a medium
sized bowl with water and ice then add onions. Let stand for 30 minutes, drain
and set aside. |
| 3. |
Place bread
cubes on a baking sheet and toast in oven for 10-15 minutes or until golden, tossing
occassionally then set the croutons aside. |
| 4. |
Place beets
in a small saucepan filled with water. Bring to a boil and cook for 30 minutes
or until tender. Drain and let cool until easy to handle. Peel the beets and then
cut into 1/2 inch cubes then set aside. |
| 5. |
In a small
saucepan, heat 1 tablespoon of the oil over medium heat. Add the honey mustard,
sugar, vinegar, salt and pepper and stir constantly until sugar is dissolved (about
1 minute.) Add remaining oil then reduce heat to low. Add beet cubes and toss
to coat. |
| 6. |
Arrange
spinach leaves, onions and mushrooms on plates. Drizzle with the beet dressing
and garnish with croutons. |
