ROASTED BABY BEET AND SPINACH SALAD

1 lb baby beets, stems trimmed to 1-inch
1 tbsp minced shallot
3 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
sea salt and ground pepper, to taste
3 to 4 cups washed and dried spinach leaves
1/4 lb crumbled Roquefort cheese

Preheat oven to 400 degrees F.

Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45-60 minutes. Cool. Peel beets and cut in half.

Whisk together shallot, lemon juice and mustard. Whisk in oil until emulsified and season with salt and pepper. Toss beets in a little dressing.

Place spinach on a large platter, top with beets then cheese. Drizzle lightly with dressing. Serve remaining dressing on side.

Servings: 4-6