Beet salad with roasted beets

Description

1. Preheat the oven to 200 degrees. Drizzle sliced beets with olive oil and season with salt. Wrap in foil and roast in the oven for 35–40 minutes. 2. Heat oil in a small pan and add garlic. Add chopped chili and sauté for 30 seconds. Remove the pan from the heat. 3. Place the garlic and chili in a blender with a small amount of wine vinegar and a teaspoon of salt. Blend until smooth. 4. Toss the beets with the sauce. Arrange attractively on plates with spinach. Sprinkle with goat cheese.

Instructions