1/2 cup (2 ounces) crumbled soft (log-style) goat cheese
How to Make It
Preheat oven to 400°.
Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.
Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.
Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.
Made this salad for Thanksgiving and it was a huge hit! People said this was the best salad dressing they had ever had in their lives. The beets are a wonderful delicacy but you can certainly have a fine salad without them (I had extra greens but no more beets for leftovers and I just added some chopped walnuts to the salad and it was fantastic.) You can also use pretty much any other salad mix instead of the spinach. Have made this salad 3 times already.