Roasted Beet, Pear & Quinoa Salad

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INGREDIENTS

2 medium beets
2 cups cooked quinoa 
1 large pear, cut into cubes
2 cups spinach, torn into bite-sized pieces
¼ cup chopped walnuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
¼ cup crumbled feta cheese (optional)
salt to taste

DIRECTIONS

  1. Preheat your oven to 400 degrees.

  2. Scrub beets clean and trim off ends. Drizzle with a little olive oil, and then wrap loosely in tin foil. Place on a baking sheet and roast for 40 to 50 minutes, or until soft. Set aside to cool.

  3. Add quinoa, pear, spinach and walnuts to a large bowl. Cut cooled beets into cubes and add to the bowl.

  4. In a small bowl, mix 3 tablespoons olive oil, balsamic vinegar and salt to taste.

  5. Pour dressing over quinoa mixture. Add feta cheese, if using, and serve!

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quick tips

  • Roasting beets enhances their naturally sweet flavor, but you could also steam or boil them.

  • If you buy the whole beet plant, wash and slice the leaves and add to the salad in place of spinach.

  • Red quinoa works well in this recipe because the beets will stain everything red anyway!