Recipe from Sandy Olsen
3 medium fresh red beets (2 to 2 1/2 inches in diameter)
1 cup aged balsamic vinegar (6% acidity)
10 cups loosely packed fresh baby spinach, arugula or mixed baby greens
1/4 cup crumbled goat cheese (1 oz)
3 tbls coarsely chopped toasted walnuts
Preheat oven to 400 degrees. To roast beets, leave 1 inch roots and stems on beets. Scrub well. Place on large piece of foil. Wrap tightly and place on baking sheet. Roast in oven about 50 minutes or until tender when pierced with a fork. Cool; rub skin off with paper towels. (If desired, wrap roasted beets in plastic wrap and refrigerate for up to 3 days.)
2. For balsamic glaze dressing, bring balsamic vinegar to a boil in small heavy saucepan. Reduce heat. Simmer, uncovered, until vinegar is reduced to 1/2 cup. Remove from heat. Cool. (If desired, transfer to a tightly covered container and refrigerate for up to 3 days.)
3. For salad, place spinach in large bowl. Remove stems and roots from roasted beets. Cut beets in half; cut halves in 1/4-inch-thick slices. Add beets to spinach. Drizzle with 1/3 cup balsamic glaze dressing; gently toss. If necessary, add more glaze dressing to lightly coat spinach. Transfer to individual salad plates; sprinkle with goat cheese and walnuts.
Note: may not need all the dressing- add a little at a time and toss.
