Beet Salad

• 2 medium to large golden beets
• 1/4 cup grapeseed oil, divided
• 5 tablespoons rice wine vinegar
• 1/4 cup Chinese mustard
• 1/4 cup honey
• 2 tablespoons sesame oil
• Salt and freshly ground white pepper
• 2 cups shredded cabbage (a mixture of napa and bok choy)
• 1/2 cup fresh spinach leaves
• 3 tablespoons goat cheese

1. Preheat the oven to 350 degrees F.
2. Peel and then generously coat the beets with 2 tablespoons of grapeseed oil and put on a sheet pan or cookie sheet.
3. Roast until they are tender, about 20 to 25 minutes.
4. The beets are finished roasting when the exterior is tender to the touch.
5. In a medium bowl, add the vinegar, mustard, honey and sesame oil and whisk until blended.
6. Slowly add the remaining 2 tablespoons of grapeseed oil and whisk until emulsified.
7. Season, to taste, with salt and pepper.
8. In a large bowl, combine the shredded cabbage mixture and spinach.
9. Heat a medium saute pan over high heat, add 2 tablespoons of the dressing and all of the cabbage and spinach mixture.
10. Toss until the mixture is slightly wilted and well coated with the dressing.
11. Remove from the heat to a large platter.
12. Slice the beets into 1/4-inch disks and stack alongside the cabbage and spinach mixture, alternating the beets and goat cheese.
13. Drizzle with the remaining dressing and serve.

golden beets, grapeseed oil, rice wine vinegar, chinese mustard, honey, sesame oil, salt, cabbage, fresh spinach leaves, goat cheese

Taken from www.foodnetwork.com/recipes/beet-salad-recipe2.html (may not work)