Roasted Baby Beet and Spinach Salad

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Serves 4 – 6

Ingredients

 * 1 pound baby beets, stems trimmed to 1-inch
 * 1 tablespoon minced shallot
 * 3 tablespoons fresh lemon juice
 * ½ teaspoon Dijon mustard
 * ¼ cup extra-virgin olive oil
 * sea salt, to taste
 * ground pepper, to taste
 * 3 – 4 cups washed and dried spinach leaves
 * ¼ pound crumbled roquefort cheese

Directions

 * 1) Preheat oven to 400°F.
 * 2) Wash beets then wrap in parchment-lined aluminum foil and roast in center of oven until tender, 45 – 60 minutes.
 * 3) Cool.
 * 4) Peel beets and cut in half.
 * 5) Whisk together shallot, lemon juice and mustard.
 * 6) Whisk in oil until emulsified and season with salt and pepper.
 * 7) Toss beets in a little dressing.
 * 8) Place spinach on a large platter, top with beets then cheese.
 * 9) Drizzle lightly with dressing.
 * 10) Serve remaining dressing on side.

Nutritional information
Per serving (133.54 g-wt.):
 * 190 calories (15 from fat) | 15g total fat | 5g saturated fat | 6g protein | 10g total carbohydrate (2g dietary fiber, 6g sugar) | 15mg cholesterol | 420mg sodium