Food & Cooking Recipes Salad Recipes Wilted Spinach Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung Servings: 6 It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing. Ingredients 1 red onion, sliced into ¼-inch rings 2 to 3 slices whole-grain bread, cubed ½ pound beets (about 2 small beets) 4 tablespoons extra-virgin olive oil 1 small shallot, minced 1 tablespoon honey mustard ¼ cup red-wine vinegar 2 tablespoons sugar ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper 12 ounces spinach, well washed, stems removed 4 ounces button mushrooms, stems trimmed, sliced Directions Preheat oven to 350 degrees. Fill a bowl with ice and water; add onion; let sit for 30 minutes. Drain, and set aside. Place bread on a baking tray; toast, tossing occasionally, until golden and crisp, 10 to 15 minutes; set croutons aside to cool. Place beets in a small saucepan, and cover with cold water. Bring to a boil, and cook until tender, about 30 minutes. Drain; cool until able to handle. Peel, and cut into 1/2-inch cubes; set aside. While beets are cooking, make dressing: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add shallot, and cook until tender, about 3 minutes. Whisk in honey mustard, vinegar, sugar, salt, and pepper. Cook, whisking constantly, until sugar has dissolved, about 1 minute. Slowly whisk in remaining 3 tablespoons olive oil. Reduce heat to low; keep dressing warm. Add cooked beet cubes to dressing, and stir to coat. Place onions, spinach, and mushrooms in a bowl. Drizzle with warm dressing; toss to coat evenly. Garnish with croutons. Serve warm or at room temperature. Rate it Print