Roasted Beet Quinoa Salad with Maple Dijon Dressing

Large Radish

Beet Quinoa  Salad Ingredients 

Radish
Carrot
Persimmon

Maple Dijon Dressing  Ingredients 

Artichoke
Large Radish

Step 1: Roast the beets. 

Toss skin-on beets with EVOO, salt and pepper. Wrap in tin foil. Roast at 400 degrees Fahrenheit for 40 minutes until soft. 

Step 2: Cook the quinoa. 

Cook quinoa according to package directions until light and fluffy. Cook with vegetable broth for extra flavor. 

Step 3: Make the dressing. 

Add all dressing ingredients to a food processor. Pulse until dressing is smooth. Add salt and pepper to taste. 

Step 4: Mix the salad. 

Toss together quinoa, beets, walnuts, goat cheese and arugula. Drizzle with dressing. Enjoy warm or at room temperature.