Contributed by Mary Jane Butters, Mary Jane's Farm
Prep Time: 20 minutes
Cook Time: 45 minutes
Makes: 10 servings
6 large of 12 small beets, cut into ½” cubes (about 8 cups)
½ cup red wine vinegar
1 tsp. Honey
¾ cup grapeseed oil
Salt and pepper to taste
4 cups plums, pitted and cut into ½” pieces
1 medium red onion, thinly sliced into half-rounds
4 cups baby spinach or tat soi leaves
8 oz. Fresh goat cheese, crumbled
1. Preheat oven to 375F. Place beets on a silicone mat or parchment-lined cookie sheet and roast until tender, about 45 minutes. Place beets in a large bowl to cool.
2. In a blender, blend vinegar and honey; gradually add oil. Add salt and pepper to taste.
3. Add plums and onion to cooled beets; toss with vinaigrette.
4. Sever over baby spinach or tat soi and sprinkle with crumbled cheese.