Spinach and Beetroot Salad
This recipe calls for cooked beets and you can use canned beets if you choose, but the results will be much more satisfying if you roast fresh beets in the oven until the skin can be rubbed off with paper towels.
3 Tbs (45 ml) extra-virgin olive oil
Juice of 1 orange
1 tsp (5 ml) sugar
1 tsp (5 ml) caraway seeds
Salt to taste
1-1 ½ lbs (450-675 g) cooked beets, diced
Heat the oil in a saucepan over moderate heat and add the orange juice, sugar, caraway seeds, and salt. Add the beets and cook, stirring to combine, just until the beets are heated through. Arrange the spinach leaves in a large salad bowl or on individual salad plates and top with the beets and dressing.
Serves 4 to 6.