A classic for good reason: sweet, salty, crunchy and tangy in each forkful.
Ingredients
Dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 T mustard
Salad:
4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
1 tablespoon olive oil
4 cups of baby spinach leaves
½ cup walnut pieces, toasted
4 ounces soft fresh chevre
Shake the dressing ingredients together in a small jar, add salt & pepper and set aside.
Preheat oven to 400°F.
Toss beets with 1 tablespoon oil and put in a baking pan.
Roast beets until tender, about 1 hour 10 minutes.
Let the beets cool, then peel and cut into ½-inch wedges.
Mix beets, spinach, walnuts and dressing in large bowl and toss.
Divide among 4 plates then sprinkle with goat cheese.
