4-5 cups spinach leaves
1-2 red beets, cooked and thinly sliced
1-2 golden beets, cooked and thinly sliced
1/4 cup fresh goat cheese
2 tbsp pine nuts
Marie’s Balsamic Vinaigrette, to taste
Preheat the oven to 350°F. Place pine nuts on a baking sheet or in a small pie tin. Roast in the oven for 3-5 minutes until golden brown. Keep an eye on them as they can quickly burn. If buying beets raw, peel and cook in boiling water for 25 minutes until tender. In a large bowl, toss the spinach, thinly sliced beets, goat cheese and toasted pine nuts with Marie’s Balsamic Vinaigrette. Serve to guests on a platter.