1 medium size beet, roasted and cut into 8 quarters****
2 cups of spinach
2 tbsp of walnuts
a small chunk of feta
4 tbsp of olive oil
2 tbsp of balsamic vinegar
salt and pepper
Heat a pan over medium heat, drop the walnuts in. Let them heat up and toss them around a bit. When they are warm and smelling like walnuts, remove them and set aside. Add the oil to the same pan and let it heat up. When hot, add your quartered beets. Add some salt and pepper and give the beets a good toss around. Continue to saute them for 4-5 minutes. Add the balsamic vinegar and toss well. Saute for another 2-3 minutes and then turn off the heat.
Divide the spinach into 2 bowls. Add some crumbled feta to each bowl then place 4 quarters of beet into each bowl and then spoon the hot oil/balsamic mixture onto the salads. Top with the walnuts. Serve immediately.
When beets are in season, I buy a big bag of them and wash them, wrap them in tinfoil, roast them for an hour, peel them, half them, then place them into freezer bags and freeze them. This way I am not dealing with the messiness of beets for many months.