Mixed Green Salad With Roasted Beets, Pears And Goat'S Cheese

• For Salad
• 1/3 pound baby spinach
• 2 medium-sized beets
• 1 ripe, sweet pear (such as forelle)
• 1/4 cup crumbled goat's cheese
• 2 tablespoons roasted and crushed hazlenuts
• snipped chives
• a few pitted kalamata olives (optional)
• Dressing:
• drizzle high-quality olive oil and sherry vinegar over the salad, to taste
• salt and pepper

1. Roast Beets:
2. Preheat oven to 400 degrees.
3. Individually wrap the beets in aluminum foil and roast them for 45 minutes to an hour, until they are tender when pricked with a fork. allow the beets to cool, then peel them. The peel should slip off easily. Cut the beets in half and slice thinly or use a mandolin.
4. Cut the pear in half and remove the seeds and core. Slice the pear halves thinly lengthwise or use a mandolin.
5. Place spinach on a wide platter, scatter the sliced beets and pears on the top, then the crumbled goat's cheese and finally the toasted hazlenuts and snipped chives. I usually add a few pitted Kalamata olives, but you don't have to.
6. Sprinkle the salad with sherry vinegar and olive oil, salt and pepper.

baby spinach, beets, sweet pear, crumbled goats cheese, hazlenuts, chives, olives, dressing, drizzle high, salt

Taken from www.epicurious.com/recipes/member/views/mixed-green-salad-with-roasted-beets-pears-and-goats-cheese-1203161 (may not work)