Ingredient

• 1-1/4 pounds fresh beets
• 1 tablespoon balsamic vinegar
• 1-1/2 teaspoons honey
• 1-1/2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 5 cups fresh baby spinach
• 2 ounces fresh goat cheese, crumbled
• 1/2 cup chopped walnuts, toasted

Direction

1. 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.
2. In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended.
3. Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.