Ingredients:
Quantities are very approximate. The above makes enough for two large salads. Adjust quantities as needed.
The beets can be prepared several hours in advance and refrigerated until needed. Cut off the beet tops leaving approximately 1" of stem. Wash and wrap the beets in aluminum foil and place in a baking dish. They will leak red beet juice during the cooking process. Bake at 400oF for approximately 30 minutes. The beets should be easily pierced with a knife, but still be firm and not mushy.
When the beets are cool enough to handle, peel off the skins and cut into thin slices. Place in a bowl, cover and refrigerate until needed.
Reduce the oven temperature to 325o to roast the walnuts. Put a little olive oil in the bottom of a baking pan, toss the walnuts in the oil to coat them slightly then spread them into a single layer and roast for 6-8 minutes. Remove the pan and give them a quick toss in the middle to achieve more even roasting. Set aside and let cool to room temperature.
When ready to eat, get enough fresh raw spinach to make a bed of spinach on two plates toss it with half of the salad dressing. Arrange the spinach on the bottom of the plates, then add red beet slices. Next place a few slices of fresh mozzarella cheese or feta cheese on top of the beets. Sprinkle roasted walnuts on top and add the remaining salad dressing. Serve.
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