Golden Beet and Spinach Salad

Ingredients

Preheat 375 degrees.
Wash and remove the tops and bottoms of the beets.
Place the beets in a roasting pan filled with an inch of water.
Cover the pan and bake for about 45 minute – an hour, add water if necessary- the beets are cooked when poked easily with a fork.
When beets have cooled – gently peel off the skin, rinse them, slice into ½ inch thick rounds.
Place on bed of spinach.
Sprinkle with pine nuts and goat cheese.
Salt and pepper to taste.
Drizzle balsamic glaze on top.

Source: Martha Rose Shulman revised and tested by Cindy Bevans