ROASTED BEET SALAD WITH GOAT CHEESE AND HONEY-ORANGE VINAIGRETTE

SERVES 4

This salad combines the wonderful flavors of roasted beets and sautéed beet tops, which are optional, with the tangy flavors of goat cheese and vinaigrette with orange and honey. It can be served as a side salad or as a main dish for a light lunch.

• 4 small red beets with tops (see note below)
• 2 tablespoons olive oil, divided
• 1-1/2 tablespoons minced fresh garlic, divided
• 1 package (5 ounces) baby spinach leaves
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon orange juice
• Salt and pepper to taste
• 1 ounce mild goat cheese, crumbled

Remove the tops from the beets. Clean and cut into 3-inch pieces. Preheat the oven to 375° F. Peel the beets; cut into halves or quarters and place in a baking dish in one layer. Drizzle with 1 tablespoon of the olive oil and add 1/2 tablespoon of the garlic, salt and pepper. Roast until tender, about 30 minutes. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the remaining 1 tablespoon of garlic, then the beet tops, salt and pepper. Cover and sauté until tender, adding a little water if necessary, about 10 minutes. Remove from pan and cool. Cut the cooled beets into bite-sized pieces.

To serve, place the beet tops on a platter or divide on individual plates. Top with the spinach leaves and then the chopped red beets. In a small bowl, combine the honey, mustard, orange juice, salt and pepper. Whisk well until combined and emulsified. Drizzle the vinaigrette over the salad. Top with the crumbled goat cheese. Serve immediately.

Note: If the beets don't have tops, or you just don't feel like cooking them, make this salad without them. I have done that several times, and it is still makes a delicious and lovely presentation.