Roasted Beet and Spinach Salad w/Warm Shallot Vinaigrette

Instructions

1. Preheat the oven to 375°F.
2. Rinse the beets and trim off the root ends and leafy tops (reserve the tops for another use if desired).
3. Place the whole beets on a large sheet of heavy-duty aluminum foil that’s been coated with nonstick spray. Seal the packet and roast the beets until they are easily pierced with a knife, 1 to 1-1/4 hours (depending on their size).
4. When the beets are cool enough to handle, peel, cut into 1/4-inch thick slices and set aside.
5. Heat 1 tablespoon of the oil in a small saucepan over medium-low heat. Add the shallot and cook until softened, 3 to 4 minutes. Whisk in the mustard, honey and vinegar until blended.
6. While still whisking, add the remaining oil in a slow drizzle until the dressing has emulsified (thickened). Season to taste with salt and pepper, then remove from the heat.
7. Arrange the spinach on 4 individual serving plates, add the beet slices and spoon dressing over the top. Add a little freshly ground black pepper and serve immediately.