Roasted Beet Salad

Makes ~3 servings.

1 lb. Red Dog gold beets
Kosher Salt & Pepper
1/4 cup Walnuts chopped
1/2 Tablespoon Honey
1/2 Tablespoon Red Dog shallots, finely chopped
1/8 cup champagne vinegar
1/4 cup olive oil
1/2 Tablespoon Dijon Mustard
Goat cheese, crumbled
Peel from 1/2 orange
1/4 orange, juiced
1 bag Red Dog spinach

Preheat oven to 350F. Spread walnuts on a rimmed baking sheet and bake for about 8 minutes, until toasted but not too dark. Remove and set aside. Increase oven temp to 400F.

Place beets in foil on a baking sheet. Drizzle with olive oil, salt and pepper, and a few small pieces of orange peel, and squirt a little freshly squeezed orange juice over the top. Wrap the foil packets up tightly and roast for about 1 hour at 400F until fork tender. Remove and set aside to cool.

When cool enough to handle, remove skin of beets. Chop into 1″ chunks and set aside.

To make the dressing, combine the honey, shallot, champagne vinegar, Dijon, and salt and pepper in a bowl. Drizzle in the olive oil while whisking. Pour a small amount over the warm beets, as they will absorb some of the delicious flavors.

To assemble the salad, place the spinach in a large serving bowl and toss with a little more of the vinaigrette (you won’t need all of it, go a little at a time and taste as you go). Top with beets, toasted walnuts and crumbled goat cheese and enjoy!