Ingredients
1-1/4 pounds fresh beets1 tablespoon balsamic vinegar1-1/2 teaspoons honey1-1/2 teaspoons Dijon mustard1/4 teaspoon salt1/4 teaspoon pepper1/4 cup olive oil5 cups fresh baby spinach2 ounces fresh goat cheese, crumbled1/2 cup chopped walnuts, toasted
Preparation
Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces.
In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended.
Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
