Warm Beet Salad with Spinach and Red Onion

Bring a couple of inches of water to a boil in a large pot fit with a steamer basket.

Peel beets and slice into horizontal rounds, 1/4 inch thick. Arrange in the steamer basket, fit pot with a lid and reduce heat to medium. Steam for about 10-12 minutes, tossing once during cooking. Remove from heat when beets are tender.

Meanwhile, cut onion in half again to form two quarters. Thinly slice.

Make dressing by mixing vinegar with olive oil and adding salt and pepper to taste.

When beets are done, toss while still warm with spinach, onions and dressing. Adjust seasoning if necessary with salt and pepper.