The goat cheese melts slightly with the hot beets and the pistachios add plenty of crunch.

Ingredients:

6 c. baby spinach, stems removed

4 golden beets

8 quail eggs, hard boiled and peeled

4 oz. log of goat cheese, crumbled

1/2 c. pistachio nuts, shelled

Olive oil

Balsamic vinegar

Directions:

Divide baby spinach between four salad plates.  Cut cooked quail eggs in half lengthwise and arrange on baby spinach.  Peel golden beets, cut into 1/2 inch cubes and boil over medium heat until they are tender and can be easily pierced with a fork.  Drain. Arrange hot beets on baby spinach.  Garnish with goat cheese and pistachios. Dress with olive oil and balsamic vinegar. Serves 4.