Spinach salad

This is my favorite way of eating spinach, although I love every dish that contains it. Especially a spinach smoothie. Combined with beets, cheese and walnuts, it becomes healthy perfection on the plate.
You can use baby beets from the jar that are already pickled, or you can roast your own if you have some extra time on hand.
If you decide to do it on your own, wrap them in aluminum foil, and roast them for 45 min to 1 hours at 400F/200C, depending on how big your beets are.When you pierce them with fork they should be tender and silky. Let the beets cool enough to handle. You may want to use gloves for peeling, because they will probably stain your hands. Hold one of the beets in a paper towel and rub the skin away. The skin should peel away easily, if it doesnt, the beets need to cook for a little longer.
Once roasted, beets will keep refrigerated for up to a week, so you can use them for your other recipes

For this recipe, you will need:
 2 roasted beets,
4 cups of baby spinach (try to buy organic)
1/2 cup pecans coarsely chopped  (you can use sunflower seeds, pepitas, walnuts,whatever you have on hand)
1 tablespoon of cranberries
1/3 cup. goat cheese, or you can use good feta (Greek or French)
And for the dressing, 3 tablespoons olive oil, mixed with 2 tablespoons of vinegar, salt and peper.

Whisk olive oil with vinegar, salt and paper. Add chopped beets, toss to coat, and let it stand on room temperature for 30 min. to absorb flavors. This can be prepared day ahead.
In a serving bowl, put spinach, add beets, cranberries, walnuts and sprinkle crumbled cheese.
Taste it and adjust seasoning.