Vegetarian

Golden Beet and Spinach Salad

Ingredients

1 bunch golden beets – trimmed and rinsed
1 bunch spinach -washed and patted dry
2-3 Tbls pine nuts– toasted
¼ cup goat cheese crumbled
Balsamic glaze
salt and pepper

Directions

Preheat 375 degrees.
Wash and remove the tops and bottoms of the beets.
Place the beets in a roasting pan filled with an inch of water.
Cover the pan and bake for about 45 minute – an hour, add water if necessary- the beets are cooked when poked easily with a fork.
When beets have cooled – gently peel off the skin, rinse them, slice into ½ inch thick rounds.
Place on bed of spinach.
Sprinkle with pine nuts and goat cheese.
Salt and pepper to taste.
Drizzle balsamic glaze on top.

Beets, Spinach

Source: Martha Rose Shulman revised and tested by Cindy Bevans

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Arroyo Grande, CA 93420

P.O. Box 360
Arroyo Grande, CA 93421

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