2 ea. lg beet
3 slices Bacon, chopped
1/2 ea. Spanish Onion
1 bag Baby spinach
1 Tbl. Dijon mustard
1/2 cup Salad oil
2 Tbl. cider vinegar
1 tsp. Ground fennel
1 Tbl. Honey
1 Tbl. Maine(ly) Maple seasoning
Start by peeling the beets, and dicing them into 1/2" pieces. Place in a small pot of cold water, bring to a boil and cook until tender, about 20 minutes.
Shock in cold water. In a separate pan, sauté bacon until crispy, then add onions and seasoning, reduce heat and cook until soft.
Add the mustard, oil, vinegar, honey and fennel, turn off, and whisk to combine. Fold in beets.
Place spinach in a tossing bowl, add beet mixture, and toss to combine. Serve warm.