Roasted Beet, Quinoa, and Carrot Salad Recipe

Preheat the oven to 425 degrees F. Peel the beets and cut them into 1-inch wedges. In a bowl, toss the beets with 2 tablespoons of the olive oil and season with salt and pepper.

Arrange in one half of a large tray. Add carrots, toss with 1 tablespoon of olive oil and salt and pepper. Toss and place in oven for 30 to 35 minutes or until tender.

Meanwhile, prepare the quinoa. Rinse the quinoa in a fine mesh sieve to remove the bitter coating. In a small saucepan, combine quinoa with water. Bring to a boil, reduce heat to low, and cover the pan with a lid.

Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.

Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.

Toss the cooked and mostly cooled quinoa and mixed greens in a large bowl.

Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, salt, and pepper (or to taste) together in a small bowl.

Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while you finish the salad.

Add roasted beets and carrots to quinoa and lettuce. Add goat cheese and almonds.

Toss the salad with desired amount of dressing. Enjoy immediately.