6 Beets Medium Size, Trimmed	VINAIGRETTE
6 Cups Baby Spinach Leaves	2 Tablespoons Shallots, Finely
1 Cup Shaved Parmesan Cheese	-Chopped
CANDIED WALNUTS	1/3 Cup Olive Oil
1 Egg White	2 Tablespoons White Wine Vinegar
1/8 Teaspoon Ground Cinnamon	1 Tablespoon Honey
1/3 Cup Sugar	Salt & Pepper, To Taste
1 Cup Walnuts

To make the candied walnuts: Line a baking sheet with parchment paper. Whish egg white, cinnamon and sugar in medium bowl. Add walnuts and stir to coat. Spread nut mixture on parchment paper-lined baking sheet. Cook in preheated oven for 20 minutes, stirring occasionally, or until golden. Mixture will become crisp as it cools. Chop cooled mixture.

To make the vinaigrette, combine all ingredients in a glass jar: shake well.

Preheat oven to 375 F. Wrap beets individually in foil. Bake in preheated oven for about 50 minutes or until tender. Open foil and let cool until cool enough to handle. Peel skin from beets and discard. Cut beets in large chunks.

Toss beets in bowl with spinach, Parmesan and candied walnuts. Drizzle with vinaigrette.