total time
:15
serves
4
Ingredients
FOR THE DRESSING
- 2 teaspoons balsamic vinegar
Salt to taste - ½ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar or sherry vinegar
- 4 medium beets, roasted
- 2 ounces goat cheese, crumbled
- 2 tablespoons chopped fresh tarragon, chives, parsley or acombination
- 1 tablespoon pine nuts, lightly toasted
FOR THE SALAD
- 1 6-ounce bag baby spinach
Instructions
- Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and theolive oil. Set aside.
- Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
- Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top ofthe spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets withcrumbled goat cheese and pine nuts, and serve.
TIP
Advance preparation: Roasted beets will keep for about 4 days in the refrigerator.