625 g fresh beets
1 tbsp balsamic vinegar (use the best you can buy)
1 1/2 tsp honey
1 1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
5 cups fresh baby spinach
60 g fresh goat cheese, crumbled
1/2 cup pistachios
- Scrub beets and trim tops. Place in pot and cover with water. Bring to boil. Reduce heat, cover and simmer 30 to 60 minutes or until tender.
- Remove beets from water and cool. Peel beets and cut into small pieces.
- In small bowl, whisk vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended.
- Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, coat cheese and pistachios. Sprinkle with additional pepper if desired.