Here is the first thing we used those roasted beets for. If you like beets, you must make this salad immediately. If you wanted it to be double beet delicious -- you could mix the beet greens in with the spinach leaves.
Ingredients:
Maple-Mustard Vinagrette
1/2 cup walnut or canola oil
1/4 cup maple syrup
1/4 cup cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper
Beet Salad
6 cups baby spinach
1 cup quartered cooked beets
Toppings:
1/2 cup Maple-Mustard Vinaigrette
2 tablespoons chopped toasted pecans
2 ounces crumbled goat cheese
Directions:
To prepare the vinaigrette: Whisk oil, maple syrup, vinegar, mustard, soy sauce, salt and pepper in a small bowl.
To prepare the salad: Toss spinach, beets and 1/2 cup of the Maple-Mustard Vinaigrette in a salad bowl. Top with pecans and goat cheese. (Refrigerate leftover vinaigrette.)
