Nicole's Balsamic Beet and Fresh Spinach Salad

Ingredients

• 0.3 cup aged balsamic vinegar 
• 15 ounce beets drained sliced cut into 1/4 inch slivers canned
• 0.3 cup onions red thinly sliced
• 4 cups pkt spinach fresh chopped
• 0.3 cup citrus champagne vinegar 
• 1 tablespoon chardonnay wine 

Equipment

• bowl
• whisk

Directions

1. Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl.
2. Place the beets and onions in a small, sealable container.
3. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
4. 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.