Spinach, Beet & Goat Cheese Salad Recipe

Spinach, Beet & Goat Cheese Salad Recipe
Serves 4-6

4 medium beets, trimmed
1 large bunch spinach, washed
1 pound goat cheese, crumbled (preferably Haystack Mountain)
1 cup walnuts, toasted

For the Vinaigrette:
2 tablespoons champagne vinegar
2 teaspoons Dijon mustard
¾ cup vegetable or olive oil
Salt and freshly ground black pepper, to taste

1. Place the beets in a saucepot and cover with cold water. Bring to a boil and let simmer until fork-tender, about 45 minutes. Strain and let cool before peeling and slicing.
2. Place the vinaigrette ingredients in a container with a tight fitting lid and shake to combine.
3. In a large bowl, toss spinach in some vinaigrette.
4. Place spinach on individual plates or in a salad bowl. Arrange the beets, goat cheese, and walnuts on top of the spinach. Drizzle with remaining vinaigrette as desired.

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