Spinach Beet Salad with Roasted Shallot Dressing
- For dressing, in a small bowl combine shallots, olive oil, balsamic vinegar, salt, and pepper; set aside.
- In a medium bowl, toss spinach with half of the dressing; set aside. In a small bowl toss the remaining dressing with the beets.
- Place spinach on salad plates. Top with beet slices and fennel slices. Sprinkle with walnuts and add small dollops of goat cheese. Makes 4 to 6 servings.
From the Test Kitchen
*To Roast Shallots:
Remove the outer skin of the shallots. Place in a foil-lined baking pan. Drizzle with 1 teaspoon olive oil. Seal foil. Bake in a 450 degree F oven about 20 minutes or until the shallots are tender and golden brown.
**To Roast Beets:
Wash beets thoroughly. Place in a foil-lined baking pan. Drizzle with 2 teaspoons olive oil. Seal foil. Bake in a 450 degrees F oven for 25 to 30 minutes or until tender.