BEET AND SPINACH SALAD WITH GOAT CHEESE, CANDIED WALNUTS, AND BALSAMIC HONEY DRESSING
2 large red beets (about 1-pound)
2 large yellow beets (about 1-pound)
11-ounces baby spinach leaves
8-ounces goat cheese, crumbled
¾ cup candied walnuts
1/3 cup olive oil
½ cup balsamic vinegar
¼ cup honey
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
¼ teaspoon salt
½ cup red onion, finely chopped
Cut the leaves off the beets, leaving a 1-inch stem attached to the beet. Place the beet roots in a large saucepan and cover with water. Bring to a boil over medium high heat and cook until the beets are tender when pierced with a knife, about 45 minutes to 1 hour depending on size. Drain the beets and cover them with cold water to cool slightly. Peel them with your hands under cold running water to keep your hands from staining. The skin and stem should rub off easily. Chop into 1-2” dice and set aside.
Place all dressing ingredients in a small jar and shake vigorously until emulsified.
Combine beets, spinach, walnuts, and goat cheese in a large bowl. Toss with about ¼ cup of the dressing, toss, and add more to your taste. Any extra dressing will keep for 2 weeks in the fridge.