Roasted Beet Salad with Walnuts & Goat Cheese

courtesy of Taste: A Cook's Place

  • 3 medium beets - washed and trimmed
  • 1/4 C extra virgin olive oil
  • 2 TBL Michigan Beet & Carrot
  • 1 TBL honey
  • 1 TBL minced red onion
  • 1/2 tsp Dijon mustard
  • 4 C baby spinach
  • 1/2 C crumbled goat cheese
  • 1/2 C chopped walnuts

1. Preheat the over to 400F. Wrap beets in foil packets and roast about 1 hour. Open packets and let cool. Once cool enough to handle, peel and dice.

2. In a bowl, add olive oil, vinegar, honey, onions,and mustard. Whisk together. Add beets and spinach to bowl and toss to coat. Top with goat cheese and walnuts.