Mario Batali's Salad with Baby Spinach and Goat Cheese

Beet salad, especially this recipe from celebrity chef Mario Batali, is a great way to consume one of Dr. Oz's favorite superfoods

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2 Large bunches beets (with greens)
2 tbsp Extra-virgin olive oil
2 cups Baby spinach (washed and spun dry)
1/4 cup Red Wine Vinaigrette
1 pinch Kosher salt
8 oz Crumbly goat cheese

Preheat the oven to 400 degrees.

Cut off the beet greens, leaving 1/2 inch of the stem on each, and reserve them for ravioli filling or soups.

Scrub the beets, toss them with the olive oil, and spread them in a baking pan.

Roast until very tender, 50 to 60 minutes.

Let cool slightly, then rub off the skins under running water and slice the stems into 1⁄8-inch pieces.

Cut the beets into 1/2-inch chunks and place them in a large bowl with the stem pieces.

Add the spinach and toss with just enough vinaigrette to lightly coat.

Season with salt.

Divide the salad among six plates, crumble some of the goat cheese over each salad, and serve.