Ingredients -
1/2 cup Yellow beets
1/2 cup Red beets
1 cup Baby spinach
1 cup Vine ripe attached tomatoes
1 cup Cherry tomatoes halved
1/2 cup Opal Basil Vinaigrette
1 cup Goat's cheese
Salt to taste
Pepper to taste
Procedure -
Boil the beets separately in salted boiling water until just cooked. Trim the tops to 1/2 inch and rub the skins off. Season lightly and toss with a little opal basil dressing. Cut the tomatoes into wedges. Toss the spinach with the tomatoes, cherry tomatoes and dressing. Mound in a serving bowl. Garnish with beets and crumbled goats cheese.
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