Beet and Goat Cheese Salad with Champagne Vinaigrette

Hearty beets balance out tangy goat cheese amongst a sprinkling of pumpkin seeds and apple slices in this delightfully delicate salad dish!
 Serves 1 to 2

Ingredient List:

1 bag baby spinach, individual size
1 large beet
1/4 cup pumpkin seeds, toasted
2 oz goat cheese, crumbled
1/2 apple, sliced into slivers

 Dressing Ingredient List:

1/4 cup champagne vinegar
3/4 cup extra virgin olive oil
1 tbsp Dijon mustard
1tbsp honey
Kosher salt, to taste
Fresh cracked pepper, to taste

Recipe Directions:

1.) Preheat the oven to 400 degrees.
2.) Slice off the beet leaves close to the tip
3.) Wash the beet then loosely wrap it in aluminum foil
4.) Transfer the wrapped beet to a baking sheet. Roast about 40 minutes, until a fork slides easily into the middle of the beet.
5.) Let the beets cool enough to handle. Holding the beet with a paper towel, use the edges of the towel to rub the skin away. The skin will peel off easily. If it doesn't the beet may need to cook a little longer. Cut into chunks.
6.) In a serving bowl, add spinach, pumpkin seeds, apple and desired amount of vinaigrette. Top with goat cheese and beets.

Dressing Recipe:

In a blender, add all ingredients (except the oil). Then, in a slow and steady stream, gradually add the oil until smooth and well incorporated.