Roasted Beet Salad



12 to 16 red beets (2 bunches), washed and dried without tops
1 cup spinach, rinsed
1/2 cup olive oil
2 tablespoons lemon juice


Yield 4 servings

Preheat oven to 400 degrees F. Place beets on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 30 to 45 minutes to desired tenderness. (A knife should be able to pierce the beet with a little resistance.) Remove beets from the oven and cool for 20 to 25 minutes. Remove beet skins. They should easily come off after roasting. Cut beets to half pieces and toss with some olive oil. Add 1 tablespoon lemon juice. Combine remaining olive oil and lemon juice with spinach. Serve beets on bed of spinach.

Nutrition information: