Roasted Beet and Fig Salad

This is a perfect summer salad. The beets can be served hot or cold. I prefer hot to get the goat cheese just a little bit melty.

Roasted Beets:

4-6 medium beets, peeled and sliced into 1/4 in thick round slices

1/3 cup Fig Preserves

1 TBS Olive Oil

1 Dash of Coriander

1) Preheat oven to 375.

2) Whisk together fig preserves, olive oil and coriander.

3) Toss in the beet slices and stir to thoroughly combine the beets and fig mixture.

4) Cover with foil and roast for 30 minutes.

Salad:

3 cups baby spinach

2 TBS sherry vinegar

Dash of dry mustard

1/4 cup goat cheese

1) After the beets are done roasting, lay the them on top of the 3 cups of baby spinach. Don't throw out the fig preserves!

2) Add 2 TBS of sherry vinegar and a dash of dry mustard to the fig preserve mixture. If the mixture is still really thick, add another TBS of vinegar.

3) Drizzle your fig preserve/sherry vinaigrette mixture over the beets and spinach.

4) Crumble goat cheese on top and enjoy!