Nasturtiums are edible and add summer color to this flavorful salad!
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
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.