beet and mandarin salad

2+ hour, including time to roast and cool beets

6 small to medium sized beets, trimmed of greens and scrubbed clean
1 can mandarin oranges, with juice reserved
3 cups fresh spinach, rinsed and patted dry
1/4 cup very thinly slice red onion
1 ounce parmesan cheese, shaved
3 tablespoons red wine vinegar
3 tablespoons olive oil,

preheat oven to 375 degrees. roast beets by making a foil pouch, drizzling with olive oil and salt and crimping foil packet. smaller and fresher beets will cook faster so start checking done-ness after about 25 minutes. it could take up to an hour. once they are tender, remove from oven and allow to cool. slit peel with knife and rub peel off with fingers. (this step could be done the day before) cut in to 3/4 inch pieces and place in bowl.

mix 3 tablespoons of the mandarin juice, 3 tablespoons of vinegar and 2 tablespoons of olive oil in with beets and mix until coated. in a large salad bowl, layer spinach, beets, mandarin oranges, red onion and parmesan.

this salad can be prepared a few hours ahead of time and placed in the refrigerator until ready to be served. because it is not overdressed, the spinach will not get soggy.