Hearty Beet, Mixed Veggie and Quinoa Salad

Serves 10-12


Ingredients:

• 4 medium sized red beets (~3 lbs)
• 4 medium sized golden beets (~3 lbs)
• 1 bunch broccolini 
• 3/4 cup white quinoa
• 2 oranges (cara cara, navel work well, one red grapefruit also works well)
• 1 lb. grape tomatoes (mixed color is nice)
• 3/4 cup toasted almonds
• 3/4 cup crumbled mild goat cheese
• 2 Tbs. Olive Oil
• 1/2 tsp. coarsely flaked salt
• 1/2 tsp. ground black pepper

Dressing:

• 4 Tbs. high quality Olive Oil
• 3 Tbs. balsamic or red wine vinegar
• 1 tsp. coarsely flaked salt
• 1 Tbs. lemon juice

Prep:

1. Note: beets and quinoa can be done a day before hand. 
2. Trim, wash and halve beets. Leave skin on for flavor.
3. Pre heat oven to 400.
4. Coat beets with olive oil, salt and pepper. 
5. Line a large roasting dish with tin foil, place beets in dish and cover with foil.
6. Roast beets until tender in the middle. ~ 60 minutes (test beets with a fork) 
7. While beets are roasting, boil 1.5 cups of water in a medium sauce pan
8. Add 1 Tbs. olive oil and quinoa. Cover and simmer on med. low heat for about 20 min. (stir after 15 min so not to over cook or have the quinoa stick to the pot
9. Let quinoa cool to room temp. 
10. Let beets cool at room temp, then peel and cut into 1-inch cubes 
11. Cut broccolini into 1 inch lengths. Steam in med. sauce pan for about 4 minutes, until slightly under cooked. Then run under cold water to halt cooking process. 
12. Peel orange and deseed. Cut into 1-inch cubes. 
13. Mix dressing 
14. Mix all ingredients with tomatoes, cheese, almonds and dressing