- 1 large beet, scrubbed and trimmed
- 1 pound large squid, cleaned and cut into 12-inch rings
- 2/3 cup extra virgin olive oil
- ½ tablespoon Dijon mustard
- 1 teaspoon honey
- 3 tablespoons raspberry vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon grated orange zest
- 1 garlic clove, minced
- Sea salt and freshly ground black pepper
- 1 pound baby spinach, sterns trimmed
- 1 medium red onion, minced
- ½ pint raspberries, blueberries, or blackberries, chilled
- Bring the beet to a boil in a small pot of salted water. Reduce heat and simmer for about 30 minutes, until tender but al dente. Drain and let cool. Using a vegetable peeler, pare the skin off the beet and cut off whatever remains of its root and stem ends. Using a mandolin or grater, grate the beets into matchstick-size pieces.
- Bring a medium pot of salted water to a boil and blanch the squid for 3 minutes. Drain into a colander.
- In a medium bowl, whisk together the olive oil, mustard, honey, vinegar, orange juice and zest, garlic, and salt and pepper to taste. Measure out half of the marinade and set aside.
- Toss the squid with half the marinade, Cover and refrigerate for 1 to 3 hours. Place the beet in a small bowl and toss with a quarter of the marinade, Cover and refrigerate for 1 to 3 hours.
- Assemble the salad on a large platter: Layer the spinach, followed by the beet and its marinade, Spread the onions on top, followed by the squid and its marinade. Drizzle with the remaining quarter of the marinade and toss in the berries. Serve immediately.