Frisée, Baby Spinach, and Golden Beet Salad

Ingredients

• 4 cups baby spinach 
• 0.3 teaspoon pepper black freshly ground
• 1 cup cranberry juice cocktail 
• 4 cups frisée 
• 2 ounces goat cheese (log-style crumbled soft
• 0.8 pound golden beets 
• 2 tablespoons raspberry vinegar 
• 0.3 teaspoon salt 
• 1 tablespoon shallots minced
• 3 tablespoons sugar 
• 0.3 cup cranberries dried sweetened
• 1 tablespoon walnut oil 

Equipment

• bowl
• sauce pan
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 40
2. Wrap each beet in aluminum foil.
3. 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.
4. Cut beets into 1/8-inch-thick slices.
5. Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens.
6. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.
7. Combine lettuce and spinach in a large bowl.
8. Add cranberry mixture; toss to coat.
9. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.