1 pound of beets, scrubbed
1 pear
1 tblsp Apple jelly
2 tsp Fresh lemon juice
1/2 tsp Dijon mustard
1/4 lb baby spinach
Garnish: chopped fresh chives (optional)

In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges.  Heat jelly, lemon juice and mustard in a small sauce pan over low heat, stirring until blended and jelly has melted.  Combine beets and pear in a bowl with warm dressing, tossing to coat.

Divide spinach among 4 plates and spoon beet mixture over them. Sprinkle salads with chives.

Makes 4 servings.

INGREDIENTS
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese

DIRECTIONS
1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 25 minutes, until tender. Drain and cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Spinach is great raw or cooked.  It is great in salads, lasagna, soups or by itself.