Beet, Spinach and Feta Salad

I went to a potluck this weekend and this is the dish I took. It must of good because I only had a spoonful left to bring home!. I would love this as a light lunch, served with some of Jcookies peasant bread that had been grilled and rub with some of FairHaven Farms garlic! But it would also be a fantastic side dish to chicken or pork.

copyright catmacera2012

1 bunch of beets, most of leaves removed

1 bag of Guardi's fresh spinach

1 pkg JFF Feta cheese

handful of pine nuts (walnuts would be good too!)

Dressing

3/4 c grape seed oil (or your favorite neutral flavored oil)
1/4 c cider vinegar

2 tbsp poppy seed

2 tsp kosher salt

2 tsp dry mustard

1/2 c sugar

Preheat oven to 400 degrees F. Rinse and dry the beats. Place in a roasting pan, drizzle with olive oil and season with s/p. Roast for 45-55 minutes, or until a paring knife pierces without resistance. Allow to cool enough that you can handle them. Wearing gloves (if you don't want you hands to stain) and gently rub the skin off, cut of both ends.

While the beets are roasting, combine all the dressing ingredients in a large mason jar (or you can place in a large bowl and whisk to combine). Place lid on tightly, and shake well to combine.

When beets are peel and still warm, cut into quarters and then thinly slice each quarter. Pour about 1/4 of dressing over the beets, toss to coat well. Let stand until cool.

Rinse and dry spinach. Place spinach in a large bowl, drizzle with dressing, toss to coat. (it maybe necessary to re-shake the dressing). Layer beets over top, then crumble feta over and them sprinkle with pine nuts.

As a meal with bread this would serve 4 at $3.75/ person! (If you used it as a side dish, it could easily feed 6 -8.)