Spinach, Beet, and Goat Cheese Salad (for baby!)

The other night I made one of my favorite salads: baby spinach, beets, peas, pine nuts, goat cheese, and a simple balsamic/Dijon vinaigrette. The list of ingredients is short (although they can vary) but it packs a ton of flavor. Obviously, salad is not appropriate for BF but that meal got me thinking. There had to be a way to combine these ingredients into something suitable for baby.

It didn't take much experimentation and as it turns out, making a salad for baby is much simpler and tastier that I expected. What follows is my recipe for a spinach, beet and goat cheese salad for baby. Serve this as is or use it as a base to experiment with your own version of a baby friendly salad. Let us know what you think!

Spinach, Beet, and Goat Cheese Salad (for baby!)
1 6oz bag of organic baby spinach
2 medium size beets
1 t olive oil
1 t balsamic vinegar
dash of salt
dash of pepper
crumbled goat cheese

Boil a large pot of water. Once boiling, add the entire bag of spinach to the water and cook until just soft. Immediately transfer spinach to a bowl of ice water to stop the cooking process. Clean and peal the beets. Roast them in the oven or boil them (whichever method you prefer) until they are fork tender. Once the vegetables are cool dice the beets and add them and the spinach to a food processor. Blend mixture until beets begin to break down. Add the olive oil, vinegar, salt, and pepper to taste and continue blending until smooth. Add crumbled goat cheese to the mixture right before serving it to baby.