Beet and Spinach Salad

We really enjoyed this salad (adapted from Prevention Magazine April 2008) which we served with chicken wraps.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 3  beets
• 3  tablespoons olive oil
• 1  tablespoon red wine vinegar
• 3  tablespoons sunflower seeds
•  salt
•  pepper
• 1  lb spinach, washed, trimmed and torn into bite-size pieces
• 2  ounces  reduced-fat feta cheese, crumbled

Directions

1. Heat oven to 400-degrees F.
2. Trim beet stems to an inch or so. Wash beets but don't piece skin or peel. Place beets on a sheet of foil and then fold into an air-tight package and place on baking sheet. Bake for 1 hour. When cool remove skins and cut into 1/2 inch cubes. Cover and chill until ready to make salad. (I prepared the beets 1 day ahead).
3. Whisk together oil, vinegar, seeds, salt and pepper in a large salad bowl.
4. Add spinach and toss.
5. Add beets and toss.
6. Sprinkle with cheese and toss.