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1
Preheat the oven to 400 degrees F.
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2
Wash and dry the beets and trim off the ends.
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3
Take a large sheet of aluminum foil, 12 by18, and double it over.
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4
Put the beets in the middle, drizzle with olive oil and season with the salt and pepper.
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5
Bring the sides of the foil up around the beets to make a pouch.
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6
Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes.
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7
Remove from the oven and let cool.
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8
When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick.
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9
Chill until ready to use.
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10
Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes.
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11
Remove to a plate or small bowl and cool.
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12
Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides.
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13
Chill until service.
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14
When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the tarragon dressing.
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15
Toss the greens and then top with the beets and the goat cheese rounds.
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16
Drizzle with additional dressing and serve immediately.
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17
In a small bowl or glass jar, combine all the ingredients, except the olive oil.
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18
Whisk until well h well combined, then slowly drizzle in the olive oil.
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19
This recipe works really well with a stick blender.
