Spinach Beet Goat Cheese Salad

Serves 4.

1 bag Red Dog spinach
3 Tbsp. olive oil
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 Tbsp. balsamic vinegar, divided
1 lb. Red Dog beets, cooked and peeled
½ c. goat cheese, crumbled
½ c. spiced pecans

Toss spinach with olive oil, salt, and pepper in a medium bowl. Taste for seasoning, and add more salt and pepper if desired. Add 1 Tbsp. balsamic vinegar and toss. Chop beets into 1-inch chunks. Add chopped beets, crumbled goat cheese, and pecans to bowl of spinach. Drizzle with final tablespoon of balsamic vinegar and enjoy!