Since it’s beginning to warm up, we are busting out an old favorite for this week’s Market Fresh Cooking recommendation. It’s seasonal, it’s easy and it’s delicious – because that is how we roll!
Ingredients
- 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
Directions
- 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.
- In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended.
- Place spinach in a salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Recipe from https://www.tasteofhome.com