Description
A recipe for Spinach and Baby Beet Salad With Balsamic Vinegar and Plum Vinaigrette, Hazelnuts, and Goat Cheese

Ingredients

• 1 bunch baby beets
  
• 2 teaspoons white vinegar
  
• 1 pound baby spinach
  
• 1 small red onion, peeled, sliced and caramelized
  
• 2 tablespoons chopped fresh mint
  
• 3 ounces goat cheese, crumbled
  
• 1/2 cup toasted hazelnuts
  
• Vinaigrette:
  
• 1/2 cup extra virgin olive oil
  
• 1/4 cup balsamic vinegar
  
• 4 to 5 dried plums, snipped
  
• 1 teaspoon coarse Dijon mustard
  
• Freshly ground pepper to taste

Preparation
Combine all vinaigrette ingredients with whisk; set aside.

Rinse and scrub baby beets. Trim each end; place in small saucepan with water to cover. Add white vinegar. Bring to boil over high heat. Reduce to simmer and cook until tender, about 25 to 30 minutes. Drain and cool.

Place spinach in large bowl with onions and mint. Cut beets into quarters and add to salad. Top with goat cheese and hazelnuts. Drizzle salad with desired amount of vinaigrette; toss and serve immediately.

Nutrition
no information available

Serves
Serves 4

Variations
no information available