from The Bold Vegetarian, by Bharti Kirchner
All your beets, cut into 1” cubes 1 Tbsp sesame oil
1 Tbsp canola oil 2 tsp rice vinegar
½ tsp sugar ¼ tsp salt
1 Tbsp feta cheese, crumbled 2 cups spinach, firmly packed, rinsed & shredded
Steam or boil beets until tender, 12-15 minutes; set aside. Whisk together oils and vinegar in a large bowl until thick. Add sugar and salt. When beets are ready, toss with dressing, then marinate at room temperature for at least 30 minutes. Just before serving, drain beets, leaving the dressing in bowl. Arrange beets on center of serving platter. Blanch spinach by dipping in boiling water for about 1 minute. Drain thoroughly. Combine spinach with dressing left in the bowl, tossing to mix well. Arrange around the beets, sprinkle feta cheese over the top.