Roasted Beet, Baby Spinach, and Goat Cheese Salad

12 to 16 ounces fresh beets, root ends and stems removed
½ cup Walnut Vinaigrette, divided
3 ounces baby spinach, washed and thoroughly dried
2 to 3 ounces pasteurized goat cheese, crumbled  
2 ounces walnuts, chopped 

Preheat oven to 350°F. Place beets in a baking dish, cover with foil, and bake until a fork easily pierces each, about 30 to 40 minutes, depending on size of beets.
Allow beets to cool, and then peel and dice. Marinate the beets for 15 minutes in ¼ cup Walnut Vinaigrette. Toss the spinach with remaining Walnut Vinaigrette; add the beets and cheese. Top with walnuts.
Makes 2 servings.