Spinach salad with beets and walnuts🥗

Ingredients

• 2 large beets, trimmed

• 8 ounces baby spinach

• 1/3 cup crumbled goat cheese

• 1/2 cup toasted walnuts

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon red wine vinegar

• Scant 1/2 teaspoon salt

• 1/4 teaspoon pepper

Recipe

1. Heat the oven to 425°F. Roast the beets on a baking sheet until fork tender, about 1 hour depending on size. When cool enough to handle, peel and roughly chop them

2. Put the spinach, beets, goat cheese and walnuts in a large bowl

3. Whisk the olive oil and vinegar, then whisk in the salt and pepper. Pour over the salad and toss