Roasted Beet and Spinach Salad
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INGREDIENTS 3 bunches baby beets
1/2 cup walnut pieces
4 ounces baby spinach
3 ounces goat cheese, crumbled
1 tablespoon fresh dill, choppedBALSAMIC VINAIGRETTE
1/2 cup Balsamic vinegar
1 large shallot, minced
1 cup olive oil
Salt and fresh ground pepperPreheat oven to 400 degrees. Remove tops from beets, wash and wrap in foil. Place in the oven and roast for approximately 1 hour, until easily pierced with a knife. When done remove from the oven, unwrap foil and wait until cool enough to handle, then peel. Cut into thick slices and reserve.
Lower oven temperature to 350 degrees. Place walnuts in a small saucepan and cover with cold water. Bring to a boil over high heat and drain. (Boiling the walnuts first helps to take away the bitter tannins.) Spread walnuts out on a flat tray and bake until evenly brown, about 25 minutes.
Clean the spinach, spin dry and reserve.
In a stainless steel bowl place the Balsamic vinegar, minced shallots, a pinch of salt and freshly ground pepper. Slowly whisk in olive oil to emulsify.
In 2 separate bowls, place spinach and beets with chopped dill. Toss both the spinach and beets with enough vinaigrette to coat.
On chilled plates, make a bed of spinach, top with roasted beets and sprinkle with walnut pieces and crumbled goat cheese.
6 servings
NOTE - A combination of gold and red beets makes for a colorful presentation.