Roasted Beet And Spinach Salad

Thanks to contributing editor Lauren White for sharing this recipe!

1 pound beets, stems trimmed to 1″
1 tablespoon minced shallot
3 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 to 4 cups fresh spinach leaves, washed and dried
1/4 pound crumbled Roquefort cheese
Salt and pepper to taste

Preheat oven to 400 degrees F. Wash beets, then wrap in foil and roast in center of oven until tender, 45-60 minutes. Cool; peel beets and cut in half,
if small or in quarters, if larger. Whisk together shallot, lemon juice and mustard. Whisk in oil until emulsified and season with salt and pepper. Toss beets in a little dressing. Place spinach on a large platter, top with beets. Sprinkle cheese over, and drizzle lightly with dressing. Serve remaining dressing on side.

Serves 4.

Adapted from “Whole Foods Market Cookbook.”

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