Quinoa and Golden Beet Salad

By kjs1010

Makes a great side dish

Ingredients

• 3 Tbs olive oil-divided into 1 and 2 Tbs portions
• 2 large golden beets, washed and root ends trimmed-approx 2#
• 1 cup quinoa
• 2 cups veggie or chicken broth
• 3 Tbs white wine vinegar
• 2 Tbs chopped fresh tarragon
• 2 oz crumbled goat or feta cheese
• 1/4 cup pine nuts or sunflower seeds
• S & P to taste

Preparation

Step 1

For beets:
Preheat oven to 375. Put beets on foil or put in dish that can be covered with foil. Drizzle 1 Tbs oil over beets and wrap tightly in foil or cover tightly with foil. Bake 60 min or until tender. Remove from oven and allow to cool. Peel and discard the skins and dice into 1/2 inch squares.

Cook quinoa according to package directions in broth and allow to sit covered until ready to use.

To assemble salad:
In a large mixing bowl, whisk together vinegar and the remaining 2 Tbs oil. Add beets and toss to coat. Add chopped tarragon and quinoa, mix together then add nuts and cheese. Mix gently to combine. Season with S&P.

Serve warm or at room temperature. Will keep 1-3 days