Baby Spinach with Beets and Goat Cheese

Name: Baby Spinach with Beets and Goat Cheese
Yield: makes 4 servings
Ingredients: 1 5-ounce bag baby spinach; 2 tablespoons Balsamic Vinaigrette (page 159) or to taste; 1 bunch of beets, roasted or boiled (see box), peeled and thinly sliced; 1/2 cup crumbled goat cheese

December 9, 2011

For as long as I can remember I’ve been awed by the almost jewel-like beauty of beets. When I was a kid I longed for a crayon that was the exact color of the beets we grew on the ranch so I could use it in all my drawings. I think this is why my mother never had any trouble getting me to eat them! I love beets in salads or on their own, simply drizzled with extra-virgin olive oil and a little fresh lemon juice.

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