Roasted Beets: Preheat oven to 450 degrees.

Place beets on a large sheet of foil and enclose the beets, forming a little package with the foil.

Roast for about one hour or until beets can be easily pierced with a fork.

Allow to cool and then peel with a paring knife. You can use gloves or hold with a paper towel, being careful not to stain everything with the beet juice.

Slice beets and set aside.

Pickled Radishes: While beets are roasting, combine the vinegar, water, salt and sugar in a small pot and stir to dissolve. Bring to a boil and pour over radishes, cover and refrigerate.

Pumpernickel Croutons: Cube bread and heat olive oil in a nonstick pan over med/high heat.

Add bread and season with salt and pepper.

Toast bread, tossing or stirring frequently until crispy, about 5-7 minutes.

Vinaigrette: Whisk orange juice, vinegar, honey, salt and pepper in a small bowl.

Add oil in a slow and steady stream, whisking constantly until well blended.

Salad: Toss spinach with a few tablespoons of vinaigrette and arrange beets, orange segments, pickled radishes, goat cheese and croutons on the top. Drizzle with additional dressing to taste.