Spinach Salad with Beets and Walnuts
Ingredients: (Serves 4)
2 large beets, trimmed
8 ounces baby spinach
1/3 cup crumbled goat cheese
½ cup toasted walnuts
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Scant ½ teaspoon salt
¼ teaspoon pepper
- Preheat oven to 425°F. Place the beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop.
- Place spinach, beets, goat cheese, and walnuts in a large bowl.
- In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine.