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.