Beet, spinach, and mushroom salad
Description
Minimal effort — excellent result. Preheat the oven to 170 degrees. Fill a bowl with ice and water, add the onion, and let it sit for 30 minutes. Drain the water and set aside. Bake the bread in the oven until golden brown and crispy, for 10 to 15 minutes. Let it cool. Place the beets in a small saucepan and cover with cold water. Bring to a boil and cook until tender, about 30 minutes. Drain the water and let cool. Peel, dice, and set aside. While the beets are cooking, prepare the sauce. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Whisk together mustard, vinegar, sugar, salt, and pepper. Cook, whisking constantly, until the sugar dissolves, about 1 minute. Add the remaining 3 tablespoons of olive oil. Reduce the heat to low. Add the cooked beets to the sauce and stir to combine. Place the onion, spinach, and mushrooms in a bowl. Pour the warm sauce over and mix well. Serve the salad with croutons warm or at room temperature. Can be served immediately.