Beet, Walnut and Baby Spinach Salad

The incredible colours and flavour of this salad are sure to impress anyone!

Serves: 4-6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

2 medium red beets, peeled and cut into small chunks
2 tbsp. balsamic vinegar
1 tbsp. olive oil
salt and pepper
5-6 cups baby spinach
1 cup toasted walnut pieces
1/2 cup goat cheese, crumbled

Directions

1. In a large bowl toss beets with balsamic vinegar, olive oil, salt and pepper. Transfer to a parchment paper lined baking sheet and bake in a preheated oven at 400F for 20-30 minutes, until tender and caramelized.  Using a spatula, rotate beets half way through the cooking time
2. Allow beets to cool to room temperature.
3. Prepare a bed of baby spinach and garnish with beets and toasted walnuts. Sprinkle with crumbled goat cheese and serve immediately.