Frisée, Baby Spinach, And Golden Beet Salad

• 3/4 pound medium golden beets
• 1 cup cranberry juice cocktail
• 1/3 cup sweetened dried cranberries
• 3 tablespoons sugar
• 2 tablespoons raspberry vinegar
• 1 tablespoon minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon walnut oil
• 4 cups frisee or radicchio
• 4 cups baby spinach
• 1/2 cup (2 ounces) crumbled soft (log-style) goat cheese

1. Preheat oven to 400u0b0.
2. Wrap each beet in aluminum foil. Bake at 400u0b0 for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.
3. Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.
4. Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.

golden beets, cranberry juice cocktail, cranberries, sugar, raspberry vinegar, shallots, salt, freshly ground black pepper, walnut oil, radicchio, baby spinach, crumbled soft

Taken from www.myrecipes.com/recipe/frise-baby-spinach-golden-beet-salad (may not work)