Ingredients:
Salad: 1 lb red beets
1 c pumpkin seeds, toasted
½ c goat cheese, crumbled
18 oz spring mix or arugula
1 c balsamic vinaigrette (recipe below)

Balsamic Vinaigrette:
¼ c balsamic vinegar
1 T dijon mustard
½ t salt
½ t pepper
¾ c olive oil

Procedure:
1. Salad: Preheat oven to 375ºF. Leave root & 1″ of beet stems; scrub with brush. Wrap beets in foil. Bake at 375ºF for 1 hour or until tender. Cool beets to room temperature.
2. Peel & cut beets into small wedges or dice.
3. Toss greens in small amount of balsamic vinaigrette.
4. Layer greens, beets, goat cheese, & toasted pumpkin seeds. 5. Serve remaining dressing on the side.
6. Balsamic Vinaigrette: Combine first 4 ingredients; slowly drizzle in oil while using an immersion blender or food processor.