SPINACH, BEET AND GOAT CHEESE SALAD

1 medium beet

1 tsp olive oil

2 cups baby spinach

1 tbsp goat cheese

1 tbsp pomegranate seeds

2 tbsp bottled vinaigrette dressing 

Walnut halves, optional

Heat oven to 350-degrees.

Brush cleaned beet with the olive oil and wrap in foil. Roast until tender, about 45 minutes. Let cool then peel and slice.

In a medium bowl, combine spinach, cheese, seeds, beet slices and walnuts, if using.  Add the dressing and toss until evenly coated. Season to taste with salt and pepper.

Yield: 1 serving

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