Beets and Goat Cheese on a Bed of Spinach

I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.

Ingredients

For the dressing

• 2 teaspoons balsamic vinegar
• Salt to taste
• ½ teaspoon Dijon mustard
• ¼ cup extra virgin olive oil

• 1 tablespoon red wine vinegar or sherry vinegar
• 4 medium beets, roasted
• 2 ounces goat cheese, crumbled
• 2 tablespoons chopped fresh tarragon, chives, parsley or a combination
• 1 tablespoon pine nuts, lightly toasted

For the salad

• 1 6-ounce bag baby spinach

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    213 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 6 milligrams cholesterol; 147 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.
2. Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
3. Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.

• Advance preparation: Roasted beets will keep for about 4 days in the refrigerator.