Roasted Beet And Spinach Salad - The Conservation Foundation

Ingredients

• 1 pound beets, stems trimmed to 1″
• 1 tablespoon minced shallot
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 3 to 4 cups fresh spinach leaves, washed and dried
• 1/4 pound crumbled Roquefort cheese