Source: dLife

Beautiful mix of bright beets and green spinach in a honey mustard and vinegar dressing.

Servings

1.25 lb fresh whole beets
0.5 cup cold water
6 cup fresh baby spinach
3 tbsp fat free reduced sodium chicken broth
2.5 tbsp balsamic vinegar
1 tsp olive oil
1 tbsp honey mustard
0.25 tsp black pepper
0.12 tsp salt
2 tbsp Nuts, pistachio, dry roasted, unsalted

1 Preheat oven to 375 degrees F.
2 Trim off the beat green and wash well. Place in a shallow baking dish, unpeeled, single layer. Add water and cover with foil. Bake for 35-45 minutes or until tender.
3 Place beets in a strainer and run under cold water. Let sit until cool enough to handle. Peel and cut into 1/8 inch thick slices with a sharp knife and place in a large bowl with the spinach.
4 In a separate small bowl, whisk together the broth and the next 5 ingredients; pour over beets and spinach. Divide into 4 equal serving, and place on salad plates, top with pistachio nuts.

Toasted pine nuts can also be used in place of pistachios.