Roasted Baby Beet and Spinach Salad

This is the perfect Summer salad recipe!

Serves 4–6

• 1 lb baby beets, stems trimmed to 1"
• 1 TB minced shallot
• 3 TB fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• sea salt, to taste
• ground pepper, to taste
• 3–4 cups washed and dried spinach leaves
• 1/4 lb crumbled goat cheese feta

Preheat oven to 400°F. Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45-60 minutes. Cool. Peel beets and cut in half. Whisk together shallot, lemon juice and mustard. Whisk in oil until emulsified and season with salt and pepper. Toss beets in a little dressing. Place spinach on a large platter, top with beets then cheese. Drizzle lightly with dressing. Serve remaining dressing on side.