Makes 4 servings. 

For the Salad
1 lb. Red Dog golden beets
1 bag Red Dog spinach leaves
¼ cup walnuts, roasted

For the Dressing
¼ cup cider vinegar
¼ cup olive oil
2 tablespoons wholegrain mustard
2 tablespoons honey
Sea salt

Preheat your oven to 425°F. 

Line a baking tray with a large piece of heavy-duty foil, big enough piece so that you can tightly wrap the beets in it. Place the beets in the middle of the foil, drizzle them with some olive oil and season with some sea salt and cracked black pepper. Tightly seal the foil.

Place the tray on the middle shelf of your oven. How long you roast your beets will depend on their size, how many there are, how fresh they are (fresher cooks faster), and if you have anything else cooking in there. Small beets could take half an hour, and your larger ones could take an hour or more. Start checking them after they have been cooking for 20 minutes or so.

To test if the beets are done, remove the foil packets from the oven, carefully open the foil with tongs to prevent getting burned by escaping steam, and prick the largest beet in the middle with a fork. It should come out easily, and it should feel soft and tender. When done, unwrap the beets carefully and allow them to cool before handling them.

To peel the beets, rub the skins off using your fingers or use a vegetable peeler. Once peeled, cut the beets into wedges or bite-sized pieces and set aside.

Place all your dressing ingredients in a glass jar, season and shake until emulsified. Taste and adjust seasonings according to your taste.

Place the spinach on a salad platter, arrange the roasted beets over the spinach, then sprinkle with walnuts. Serve your salad with the dressing on the side. Enjoy!