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Dairy
Medium
4 Servings
Allergens 
1 Hour
Diets
3 small beets (or use 2 Gefen Organic Beets and skip the roasting step)
1 tablespoon canola oil
1/4 teaspoon salt
3-4 cups baby spinach, cleaned
1 handful pecans, toasted
1 hunk of fresh mozzarella cheese, cut in small cubes
2 teaspoons Bartenura Balsamic Vinegar
1 teaspoon Kedem Red Wine Vinegar or white wine vinegar
1 tablespoon Gefen Olive Oil or other good olive oil
1/4 teaspoon salt
1 teaspoon Gefen Honey
dash black pepper
Preheat the oven to 350°F.
Scrub the beets with a wire vegetable brush (or a clean piece of soap-less steel wool).
Cut each beet in half from pole to pole and then into thick wedges. You should get 8-10 wedges per beet.
Pour oil on a large baking sheet and spread the beets evenly on the sheet. Sprinkle salt over beets and turn them over so both sides are coated with oil.
Roast for 45 minutes to an hour, or until the beets are tender. (Time varies a lot based on the age of the beets.) Remove beets from the oven and let them come to room temperature.
Combine dressing ingredients in a small cup and mix well.
When the beets are cool, put the spinach, pecans, and cheese in a large bowl and toss with the dressing.
Arrange the salad on a platter and surround it with beets.
Serve immediately.
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