Sweet Paul Magazine

2 pounds cooked pasta (penne works great)

2 cups fresh baby spinach

6 ounces chèvre cheese, crumbled Salt and pepper, to taste Olive oil for drizzling

Preheat oven to 350˚F.
Place the beets in a roasting
dish and drizzle with olive oil.
Bake for about 30 minutes, or
until the beets become tender.
Cool and peel off the skin.
Cut into wedges.
On a large serving platter,
mix together beets, pasta,
spinach and chevre.
Season with salt and pepper,
and drizzle with olive oil.