8 ounces baby beets, quartered
1/2 cup walnut pieces3 tablespoons of your favorite vinaigrette, divided
1 teaspoon extra-virgin olive oil
5 ounces baby spinach
6 ounces feta cheese, cut into 1/2-inch cubes
Toss beets with 1 tablespoon of dressing. Let stand 10 minutes.
Toast walnuts with olive oil in small saucepan on medium-high; stirring, about 3 min, until lightly browned.
Toss spinach with remaining 2 tablespoons dressing. Portion onto six plates; top with walnuts, beets and cheese.
Serves 4 as a side salad.