• 4 beets
  • 2-3 cups water
  • 4 cups baby spinach, washed
  • 2 oz. goat cheese, crumbled
  • 1/3 cup Extra Virgin Olive oil
  • Juice of 1 lemon
  • Sea salt
  • Black pepper

Bring water to a boil and add beets. Cover and cook until tender (35-40 minutes).  Remove beet skin.  Cut beets in half and then each half into thin quarters.  Toss beets, baby spinach and crumbled goat cheese in a salad bowl.  Whisk Olive oil, lemon juice, sea salt and black pepper to taste.