Ingredients

Serves 6-8 8 oz baby spinach 8 oz. frisee or chicory, white part only (if unavailable, use another 8 oz. of baby spinach) my note: I couldn't find that stuff anywhere so just used more spinach 1 bunch baby beets, red or yellow (I used 4 red ones that were about 1.5 - 2' across) 6 oz. fresh goat cheese crumbles (I could only find goat cheese that was kind of soft so we grated it - I think you could sub. feta cheese if you wanted) Half of a day-old baguette (we skipped the whole crouton thing since we didn't have any old bread) 1/2 cup plus 2 T extra-virgin olive oil 4 slices bacon, diced small 3 T sherry wine vinegar or red wine vinegar Salt & coarsely ground black pepper, to taste 1. Preheat oven to 350F.2. Cut off beet stems and tails, wash beets well and dry. Rub beets with 1 T olive oil, and season with salt and pepper. Place beets in foil and seal tightly. 3. Bake for 1 hour until easily pierced with a fork. While beets are hot, hold each with a paper towel or two, rubbing off the loosened skin. Cut beets into bite-size pieces. 4. Dice the bread and toss pieces in 1 T olive oil, salt, & pepper. Spread onto a baking pan and bake for 15 minutes or until golden brown. Cool. 5. Place cleaned spinach (and frisee or chicory if you have it) in a large bowl with the beets, croutons, and goat cheese crumbles. 6. In a small saute pan over medium heat, add the 1/2 c oil and diced bacon and cook until the bacon just begins to brown. Remove from heat, season with salt and pepper and whisk in the vinegar. 7. Pour the dressing over the salad, toss well and serve immediately. My notes: This was a very yummy salad, although pretty labor intensive. It made a nice accompaniment for our Valentine's dinner, or it'd be a great company salad. I didn't think I liked beets, but they add just the right sweetness to this salad. Alan & I both had two big servings, and thought the second helpings were even better since the flavors melded together. Yummmm!

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