Sweet roasted beets, crunchy walnuts, and bright baby spinach make a simple but well balanced salad.
- 2 large beets, trimmed
- 8 ounces baby spinach
- 1/3 cup crumbled goat cheese
- 1/2 cup toasted walnuts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Scant 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 425°F. Place 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.