SPINACH AND BEET SALAD

2 Bunches fresh beets (about 8 beets), or 2 (15-oz) cans sliced beets, drained
4 Cups fresh spinach leaves
1 Small cucumber, peeled and thinly sliced
1 Small red onion, thinly sliced and separated into rings
1 Tablespoon chopped fresh tarragon, mint, or parsley (or 1 teaspoon dried tarragon, mint, or parsley)
2 Teaspoons balsamic vinegar

If using fresh beets, remove beet greens and save for another use. Preheat oven to 375F degrees. Wash beets well and place in a covered baking dish or wrap loosely in heavy-duty aluminum foil. Bake until tender when pierced, about 55 minutes. When cool enough to handle, peel and cut into 1/8-inch-thick slices. Arrange spinach leaves on a serving platter. Arrange alternating rows of beet and cucumber slices over the spinach. Scatter onion rings over all. Scatter tarragon over the top and sprinkle with balsamic vinegar.

Serving size: 1 Cup spinach, 2 beets, ¼ cucumber, ¼ onion
Calories: 50
Fat: 0.3 g
Cholesterol: 0 mg
Carbohydrate: 10.1 g
Protein: 2.9 g
Sodium: 21.7 mg (with fresh beets)

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