• Preheat oven to 400 degrees
• Slice off the beet leaves close to the tip, wash the beet and loosely wrap it in aluminum foil.
• Transfer the wrapped beet to a baking sheet and roast for about 40 minutes, until a fork slides easily in the middle.
• Let the beets cool enough to handle. Holding the beet with a paper towel, use the edges of the towel to rub the skin away. The skin will peel off easily. (If it doesn't, the beet may need to cook a little longer.) Cut into chunks.
• In a serving bowl, add spinach, pumpkin seeds, apple and desired amounts of vinaigrette.
• Toss & top with goat cheese and beets.

Dressing Instructions:

• In a blender, add all ingredients except oil.
• In a slow and steady stream, gradually add oil until smooth and well-incorporated.