Spinach Beet Salad

For the salad

4 cups fresh spinach

2 large Harvest Haven cooked beets, cut into 1-inch cubes

4 oz. goat cheese or feta

1/2 cup walnut halves

For the dressing:

1/4 cup olive oil

1/4 cup balsamic vinegar

1 Tbsp. Harvest Haven honey

1/2 tsp. Italian seasoning

3/4 tsp. salt

Add the spinach to a bowl or a platter.

Add the cut beets.

Sprinkle on chunks of the goat cheese or feta and walnuts.

Add all of the dressing ingredients to a jar with a lid and shake together well.

Pour over the salad and serve.