Nicole s Balsamic Beet and Fresh Spinach Salad

¼ cup aged balsamic vinegar

¼ cup white wine vinegar

1 tablespoon Chardonnay wine

2 tablespoons white sugar

1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers

¼ cup thinly sliced red onions

4 cups chopped fresh spinach

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.

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.