small fresh beets (about 1-½ pounds)
cups fresh baby spinach
medium tart apples, peeled and sliced
medium orange, sectioned
tablespoons raspberry hazelnut vinaigrette
tablespoons chopped hazelnuts, toasted
Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. wedges. •Divide spinach among four plates. Top with apples, orange and beets. Drizzle with vinaigrette; sprinkle with hazelnuts. Yield: 4 servings.