2 bunches of fresh beets, rinsed,dried and quartered (do not peel)
Extra virgin olive oil, for drizzle
2 tbsp. herbs de province
1 tsp. garlic salt
¾ cup good-quality balsamic vinegar
½ cup crumbled goat cheese
½ cup toasted chopped pecans
10 oz. of fresh baby spinach
Preheat oven to 350°F. On cookie sheet spread beets evenly. Drizzle with olive oil and sprinkle with garlic salt and herbs de provence. Roast uncovered in hot oven for 1 hour or until beets are very tender (poke sharp knife into beet and it should be very tender). You may want to stir beets ½ way through roasting time. When tender, remove beets from oven and allow to cool on sheet for 10 minutes.
In large bowl place warm beets and balsamic vinegar. Stir to coat beets, cover bowl and refrigerate until ready to use (marinated at least 2 hours and up to 24 hours).
To serve, place rinsed and dried fresh spinach on large serving platter. Top with marinated beets include balsamic marinade. Sprinkle beets with goat cheese and toasted pecans. May garnish with six fresh figs that have been halved and grilled cut side down on grill pan. Serve and refrigerate any left over salad.