This salad can be prepared in a large bowl or on individual plates.
Salad: beets, allow one beet per person baby spinach goat cheese pecans, a variety of halves and chopped
Vinaigrette: olive oil red wine, balsamic, or spicy pecan vinegar salt and pepper herbs of your choice (optional)
Peel and then roast or boil the beets. Roasting brings out their flavor a bit more. Allow the beets to cool. Arrange the bowl or plate with the spinach first, then the beets, pecans, and goat cheese. Pour the vinaigrette over the salad and toss or serve the vinaigrette on the side. Either way, this is a delicious salad any time of year!
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