I small bunch of beets, washed, skinned, and chopped into small chunks, about 1 cup
1 teaspoon champagne vinegar
2 teaspoons olive oil
pinch of salt
1 cup of quinoa, rinsed 2 cups of water
1 cup raw kale, sliced into thin strips
1⁄4 cup diced fresh herbs, like dill or tarragon
1 small shallot, diced, about
1 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1⁄4 cup olive oil
salt and pepper to taste
Warm the oven to 400 degrees.
In a medium bowl toss the beets together with the vinegar, olive oil, and salt.
Pour the mixture on to a lined baking sheet and roast for 20 minutes, stirring the beets after 10 minutes.
While the beets roast, bring the water and quinoa to a boil in a medium pot.
Once the pot is at a boil, cover, and lower the heat to a simmer.
Cook the quinoa at a simmer for 15 minutes or until it is soft, slightly translucent, and germ has spiraled out from each grain.
Drain any excess liquid that remains and scoop the quinoa into a medium bowl.
Fold the kale into the quinoa and then add the vinaigrette.
Add the fresh herb of your choice and mix well.
Gently add the beets.
Serve this salad at room temperature or refrigerate until cold.
Serves 4 as a side