Roasted Beet Salad
1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
6 mediums beets, trimmed and washed
6 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper
1/2 pound fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled
Preheat the oven to 350 F.
Set aside to cool.
Bake at 350 degrees until tender, about 1 1/2 hours.
Pour over the beets and toss well.
Let sit at room temperature at least 1 hour.
Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
Arrange the beets on top and crumble the goat cheese over.