Balsamic Roasted Beets With Baby Spinach

1. 1

   Preheat oven to 350 degrees.

2. 2

   On cookie sheet (can line with foil) spread beets evenly.

3. 3

   Drizzle with olive oil and sprinkle with garlic salt and herbs de provence.

4. 4

   Roast uncovered in preheated oven for 1 hour or until beets are very tender, stirring half way through (test beets with a sharp knife for doneness; should be very tender).

5. 5

   When tender, remove beets from oven and allow to cool on sheet for 10 minutes.

6. 6

   In large bowl place warm beets and balsamic vinegar.

7. 7

   Stir to coat, cover bowl and refrigerate until ready to use (marinated at least 2 hours and up to 24 hours).

8. 8

   To serve, place spinach on large serving platter.

9. 9

   Top with marinated beets, including balsamic marinade.

10. 10

    Sprinkle beets with goat cheese and toasted pecans.

11. 11

    Note: May garnish with six fresh figs that have been halved and grilled cut side down on grill pan.

12. 12

    Serve and refrigerate any left over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.