Pickled Beet Salad With Bacon Vinaigrette

• 8 cups fresh baby spinach
• 1 jar (16 ounces) pickled whole beets, drained and cut into wedges
• 1 small red onion, thinly sliced
• 1/2 cup sliced radishes
• 1 pound bacon strips, chopped
• 1/3 cup cider vinegar
• 3 teaspoons brown sugar
• 1-1/2 teaspoons Dijon mustard
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup crumbled goat cheese

1. In a large bowl, toss spinach, beets, onion and radishes; set aside.
2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
3. Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.

baby spinach, beets, red onion, radishes, bacon, cider vinegar, brown sugar, mustard, pepper, salt, goat cheese

Taken from www.tasteofhome.com/recipes/pickled-beet-salad-with-bacon-vinaigrette/ (may not work)