Spinach Salad with Beets and Walnuts

Ingredients

• 2 large beets, trimmed
• 8 ounces baby spinach
• 1/3 cup crumbled goat cheese
• 1/2 cup toasted walnuts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• Scant 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Heat the oven to 425 degrees F. Set the beets on a baking sheet and roast them until a fork slides in easily, about 1 hour, depending on how large they are. Once they are cool enough to touch, remove the skins and chop the beets into rough pieces.
2. Add the spinach, chopped beets, goat cheese, and walnuts to a large bowl.
3. In a small bowl, whisk the olive oil with the vinegar, then whisk in the salt and pepper. Drizzle the dressing over the salad and toss everything together.