Baby Beets with Baby Spinach, Feta & Walnuts

8 ounces baby beets, quartered


3 tablespoons of your favorite vinaigrette, divided

1/2 cup walnut pieces

1 teaspoon extra-virgin olive oil

5 ounces baby spinach

6 ounces feta cheese, cut into 1/2-inch cubes


Toss beets with 1 tablespoon of dressing. Let stand 10 minutes.

Toast walnuts with olive oil in small saucepan on medium-high; stirring, about 3 min, until lightly browned.

Toss spinach with remaining 2 tablespoons dressing. Portion onto six plates; top with walnuts, beets and cheese.

Serves 4 as a side salad.