Roasted Beets with Spinach and Cranberry Vinaigrette
This salad proves that winter eating can be colorful!
Ingredients
2 lbs beets
1/4 cup cranberry mustard
1/2 cup olive oil
1 bag spinach
4 oz fresh goat cheese
1/2 cup pecans toasted
Method
- Heat oven to 350F
- Wash the beets, toss them with a glug of olive oil, 1/4 cup of water, salt and pepper and place in a baking dish
- Cover with tin foil and steam roast until tender, about 25-35 minutes
- Remove from the oven, peel and cut into large irregular pieces
- Combine the cranberry mustard and olive oil with a big pinch of salt and shake
- Dress the spinach with the cranberry mustard, top with the beet pieces, dot the goat cheese all over, and finish with the pecans to serve
