Roasted Beet, Spinach and Goat Cheese Salad

• Vegetarian
• Gluten free

• Produce

  • 10 oz Baby spinach
  • 3 Beets, red
  • 3 Golden beets

• Condiments

  • 3 tbsp Balsamic vinaigrette
  • 2 tsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 Kosher salt and fresh ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Dairy

  • 2 oz Goat cheese

• Liquids

  • 2 tbsp Water

Found on reciperunner.com

Description

Ingredients

• 3 golden beets
• 3 red beets
• 10 ounces baby spinach
• 2 ounces goat cheese, crumbled
• 1/4 cup toasted chopped pecans
• 3 tablespoons balsamic vinaigrette
• 2 tablespoons water
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• Kosher salt and fresh ground black pepper to taste

Directions

• Preheat oven to 400 degrees.
• Line a rimmed baking sheet with foil.
• Peel the beets with a vegetable peeler and cut them into 1/2 inch slices.
• Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
• Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
• Remove from the oven and let cool while you assemble the salad and make the vinaigrette.
• In a glass measuring cup or mason jar add all of the ingredients for the vinaigrette and whisk or shake until combined.
• In a large serving bowl add the baby spinach and top with the crumbled goat cheese, toasted pecans and cooled beets.
• Serve the vinaigrette alongside the salad or drizzle some of it over the top, you shouldnt need to use all of it.