Spinach Salad with Red and Yellow Beets

For the salad, rinse the beets and trim the leaves. Fill the bottom of a steamer pot with salt water and place the beets in the steamer. Cover the pan and steam the beets until knife-tender, 45 to 60 minutes depending on size. Remove the beets and let cool. 

Rinse the spinach, shake dry and transfer to serving plates.  

For the dressing, peel and mince the shallots. Mix shallots with the remaining ingredients for the dressing.

Peel the cooled beds thin and cut into slices, spread over the spinach.