Beet and spinach salad

SERVES 4 V D P C Q
1 lb 7 oz/650 g cooked beets
3 tbsp extra virgin olive oil
juice of 1 orange
1 tsp superfine sugar
1 tsp fennel seeds
4 oz/115 g fresh baby spinach leaves
salt and pepper
Method
1. Using a sharp knife, dice the cooked beets and set aside until required. Heat the olive oil in a small, heavy bottom saucepan. Add the orange juice, sugar, and fennel seeds and season with salt and pepper to taste. Stir continuously until the sugar has dissolved.
2. Add the beets to the saucepan and stir gently to coat. Remove from the heat.
3. Arrange the baby spinach leaves in a large salad bowl. Spoon the warmed beets on top and serve immediately.

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