Roasted Baby Beet and Spinach Salad
Roasted baby beets and spinach salad with Roquefort cheese and lemon dressing. Perfect for farmers market cuisine. Enjoy at Omaha Farmers Market!
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Cooking tools:
- Oven
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Slotted spoon
- Serving platter
- Plate
- Measuring spoon
- Measuring cup
Ingredients
- 1 pound baby beets, stems trimmed
- 1 tablespoon finely chopped shallots
- 3 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt
- pepper
- 3 cups spinach leaves
- 1/4 pound crumbled Roquefort cheese
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