Roasted Baby Beet and Spinach Salad

Serves 4–6

• 1 pound baby beets, stems trimmed to 1-inch
• 1 tablespoon minced shallot
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon 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 pound crumbled Roquefort cheese

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.

Nutrition Info

Per Serving (133.54g-wt.): 190 calories (15 from fat), 15g total fat, 5g saturated fat, 6g protein, 10g total carbohydrate (2g dietary fiber, 6g sugar), 15mg cholesterol, 420mg sodium