Beets and Goat Cheese on a Bed of Spinach

cooking.nytimes.com
serves 4
Ingredients
For the Dressing

• 2 teaspoons balsamic vinegar
• Salt to taste
• ½ teaspoon Dijon mustard
• ¼ cup extra virgin olive oil

For the Salad

• 16-ounces spinach, if using large leaf spinach, wash and tear into bite size pieces
• 1 tablespoon red wine vinegar or sherry vinegar
• 4 medium beets, roasted
• 2 ounces goat cheese, crumbled
• 2 tablespoons chopped fresh tarragon, chives, parsley or a combination
• 1 tablespoon pine nuts, lightly toasted

Preparation
Step 1
Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.
Step 2
Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
Step 3
Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.

​Tip

• Advance preparation: Roasted beets will keep for about 4 days in the refrigerator.

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