This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet.
Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.
Per Serving: 80 calories; protein 2g; carbohydrates 18.1g; fat 0.3g; sodium 235.9mg.