Ingredients

The following ingredients have 4 Servings
  • 8 ounces baby spinach
  • 3 to 4 medium golden (or red beets (about 1 lb))
  • 5 tablespoons vegetable oil (divided)
  • 1 medium shallot (finely chopped (about 1 tablespoon))
  • 1/2 teaspoon Dijon-style mustard
  • 1/2 tablespoon honey (or agave nectar)
  • 2-1/2 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper

Instruction

  • Preheat the oven to 375°F.
  • Rinse the beets and trim off the root ends and leafy tops (reserve the tops for another use if desired).
  • Place the whole beets on a large sheet of heavy-duty aluminum foil that's been coated with nonstick spray. Seal the packet and roast the beets until they are easily pierced with a knife, 1 to 1-1/4 hours (depending on their size).
  • When the beets are cool enough to handle, peel, cut into 1/4-inch thick slices and set aside.
  • Heat 1 tablespoon of the oil in a small saucepan over medium-low heat. Add the shallot and cook until softened, 3 to 4 minutes. Whisk in the mustard, honey and vinegar until blended.
  • While still whisking, add the remaining oil in a slow drizzle until the dressing has emulsified (thickened). Season to taste with salt and pepper, then remove from the heat.
  • Arrange the spinach on 4 individual serving plates, add the beet slices and spoon dressing over the top. Add a little freshly ground black pepper and serve immediately.