Ingredients

• 1/4 cup aged balsamic vinegar
• 1/4 cup white wine vinegar
• 1 tablespoon Chardonnay wine
• 2 tablespoons white sugar (optional)
• 1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
• 1/4 cup thinly sliced red onions
• 4 cups chopped fresh spinach

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Instructions

1. 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.
2. 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.