Baby Spinach with Beets

1 cup boiled and cubed red beets

1 cup boiled and cubed golden beets

3 cups loosely packed raw baby spinach

1 small shallot, finely chopped

3 tbs quality olive oil

1 tbs wine vinegar

salt and pepper to taste

2 slices halloumi cheese (optional)

• Mix oil, vinegar, salt, pepper, and shallots.

• In separate containers, add ⅓ of the dressing on red and ⅓ on golden beets. Let them absorb it for an hour.

• When ready to serve, sauté the cheese lightly.

• Toss spinach with remaining dressing. Plate the spinach, add the beets decoratively on top and serve the heated cheese on the side.

Serves two.

Makes a colorful first course. A dry white Riesling from Germany would match this salad nicely.