Warm Beet Salad

Ingredients

• 6 cups of baby spinach
• 1/2 cup toasted pine nuts
• 1 cup cubed roasted beets (drizzle whole beats in extra virgin olive oil and roast in a 375 oven for 30 - 60 minutes until the beets are tender and their skins come off easily).
• 1/2 cup crumbled chevre cheese
• 1/2 cup thinly sliced white onion
• 1/3 cup diced pancetta
• 2 tbsp extra virgin olive oil
• 1/4 cup balsamic vinegar

Directions 

1. Place the spinach, pine nuts, beets, and cheese in a large salad bowl.
2. Saute the onion and pancetta in 1 tbsp of the olive oil over medium high heat until the onions are golden and the pancetta begins to crisp.
3. Add the balsamic vinegar and continue to stir until the vinegar has reduced (as per the video)
4. Add the second tbsp of olive oil, stir well, and then pour the hot dressing over the salad mixture in the bowl.
5. Toss well and serve immediately.