1 bag baby spinach or mixed greens
3 pieces crumbled bacon
5-6 roasted baby beets - recipe follows
1/4 - 1/2 cup crumbled goat cheese
Serve with lemon or Dijon vinaigrette.
Roasted beets -
Preheat oven to 400 degrees.
Remove greens and trim stems, scrub clean with cold water then pat them dry.
Toss beets with 1 Tbsp olive oil then wrap all together in a foil pouch.
Roast for 30-40 minutes for baby beets or 1 hour for larger beets.
Allow to cool slightly then rub skins off and cut off tops.
If using large beets cube them for baby ones I like slices.
Beets can be roasted days ahead of time and kept covered in the refrigerator.
Basic Vinaigrette-
1 small clove garlic - pressed
1/2 cup lemon juice
1 shallot - minced
1 tsp dijon mustard (optional)
salt and pepper
1 cup olive oil
Combine first 5 ingredients in a bowl and whisk in oil slowly. Or combine all in a jar and shake vigorously to emulsify.
Enjoy!
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