Spinach Salad with Beets, Chickpeas, and Goat Cheese | Cook Smarts

Ingredients

• 1 clove Shallots, diced
• 1 1/2 Tbsp Vinegar, balsamic
• 1 tsp Mustard, Dijon
• 1 tsp Honey
• 1/4 cup Oil, olive
• 1 3/4 cups Water
• 3/4 cup Cracked freekeh
• 8 oz Beets
• for roasting Foil
• 2 cans Beans, garbanzo (15 oz / 397 g)
• 2 Tbsp Oil, cooking
• 8 oz Baby spinach
• 1/3 cup Pistachios, shelled
• 4 oz Goat cheese, crumbled (sub feta or blue cheese)