I LOVE this salad!  The flavor of sweet beet, salty pancetta, creamy goat cheese and crunchy nut is true perfection!  I do not toss this salad but plate it.  I think if it is tossed, all the good stuff goes to the bottom of the bowl.  I dress my beets with a little of the sauce/vinaigrette and place them over the dressed greens.  I then put the crumbled goat cheese, crispy pancetta or bacon and hazelnuts on top.  Everyone LOVED it!

Beet and Spinach Salad with Warm Bacon Vinaigrette,

Goat Cheese and Hazelnuts

Talk about a great combination of flavors; sweet beets, salty bacon, creamy goat cheese and crunchy hazelnuts!  My idea of heaven on a plate!

Serves 6

The Salad

2 large or 4 small beets

8 cups spinach or combination of spinach and radicchio

½ cup crumbled goat cheese

½ cup toasted hazelnuts, chopped

The Vinaigrette

5 ounces bacon, cut into ¼ inch batons

1/3 cup good quality olive oil

1/3 cup hazelnut oil (if not available use all olive oil)

¼ cup good quality balsamic vinegar

Freshly ground black pepper

Salt to taste

Preheat oven to 400 degrees.  Wash and trim beets then wrap each beet individually in aluminum foil.  Roast the beets until a knife slides through, about 40 to 60 minutes depending on the size.  Once cool enough to handle, slip off the skins and cut in half inch dice.  Place in a bowl and set aside with the spinach/radicchio, goat cheese and hazelnuts.

Cook the bacon in a small sauté pan over medium heat in a bit of the olive oil until the bacon has rendered its fat and is slightly crisp.  Add the remaining olive oil, the hazelnut oil, vinegar and season to taste with salt and pepper.  Whisk lightly to incorporate and continue to heat the oils lightly.  Toss the beets with a bit of the dressing and then the spinach, making sure you place all of the bacon on the spinach.  You may not need all the dressing.  You can serve on individual plates or on a platter by placing the lettuce first, top with the beets then add the crumbled goat cheese and the hazelnuts.