Spinach Salad With Goat Cheese And Beets

• 1-1/4 pounds fresh beets
• 1 tablespoon balsamic vinegar
• 1-1/2 teaspoons honey
• 1-1/2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 5 cups fresh baby spinach
• 2 ounces fresh goat cheese, crumbled
• 1/2 cup chopped walnuts, toasted
• Additional pepper, optional

1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool. Peel beets and cut into 1-in. pieces.
2. In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended.
3. Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. Sprinkle with additional pepper if desired.

fresh beets, balsamic vinegar, honey, mustard, salt, pepper, olive oil, baby spinach, goat cheese, walnuts, pepper

Taken from www.tasteofhome.com/recipes/spinach-salad-with-goat-cheese-and-beets/ (may not work)