Roasted Beets Ingredients:
• 1 teaspoon kosher salt
• 1 teaspoon cumin seeds
• 4 tablespoons olive oil, divided
• 4 medium beets, scrubbed and
 trimmed, leaving about 1 inch of
stems attached
• 1 tablespoon balsamic vinegar
• 1 small shallot, peeled and diced
• Sea salt
Vinaigrette Ingredients:
• 1/2 teaspoon dijon mustard
• 3 tablespoons balsamic vinegar
• 1/2 cup olive oil
• Pinch salt
Salad Ingredients:
• 4 oz. (6 cups) fresh baby spinach
• 6 oz. shaved Rostello Roasted Ham
• 4 oz. goat cheese, crumbled
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Directions:
1. In a large bowl combine kosher salt, cumin seeds and 1 tablespoon of olive oil. Add beets and toss until well-coated.
2. Wrap each beet in foil; place on baking pan. Roast in preheated 400°F oven 1 hour 15 minutes or until tender. (Beets are done when a sharp knife slides through easily.) When beets are cool enough to handle, peel and slice each into wedges.
3. Combine balsamic vinegar, the remaining 3 tablespoons olive oil, shallots and salt to taste. Add beet wedges and toss gently until well-coated.
4. To make vinaigrette whisk together mustard and vinegar. While whisking, drizzle in oil and whisk until emulsified. Add salt.
5. In a large bowl toss spinach with a small amount of vinaigrette until well-coated.
6. On four plates arrange beet wedges in a circle near the outer edge of each plate. Place spinach in the center of each plate. Garnish with Rostello Roasted Ham and goat cheese. Drizzle extra vinaigrette around the outside circle of beets.
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