Wash, discard bruised leaves, drain, dry, and tear enough spinach into pieces to yield about 2 quarts.
Turn into a salad bowl; cover and chill.
Meanwhile, pour French dressing over 2 cups julienne beets; chill.
When ready to serve, add marinated beets and Herb Croutons, below, to spinach in bowl; gently turn and toss until greens are evenly coated with dressing.
Garnish with hard-cooked egg slices.