Spinach Salad with Goat Cheese and Beets

Heart healthy and delicious!

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.