Baby Spinach, Beet & Goat Cheese Salad



    • 4 beets
    • 2 cups water
    • 2 cups baby spinach, washed
    • 2 ounces goat cheese, crumbled
    • 1/3 cup extra-virgin olive oil
    • Juice of 1 lemon
    • Sea salt
    • Freshly ground black pepper


    1. Bring water to a boil in a medium-sized pot.
    2. Add beets. Cover and cook until tender (35-40 minutes).
    3. Once beets are cool enough to handle, remove beet skin.
    4. Cut beets in half and cut each half into quarters.
    5. Toss beets, baby spinach and crumbled goat cheese in a salad bowl.
    6. In a separate bowl, whisk together olive oil, lemon juice, sea salt and black pepper to taste.
    7. Toss salad in dressing and let marinate 15-20 minutes before serving.