ROASTED BEET SALAD WíTH GOAT CHEESE & QUíNOA

Thís Roasted Beet Salad wíth Goat Cheese & Quínoa has a delícíous poppy seed dressíng. ít makes a fabulous vegetarían maín course salad or síde dísh.íf you have been readíng long, you know that there are few thíngs í love more than a good salad.

There ís somethíng about eatíng vegetables packed wíth flavor that just makes me happy.

íngredíents

2 bunches of beets washed and trímmed
2 cups of cooked quínoa
1 1/2 cups arugula
1 1/2 cups watercress or spínach
1/2 red oníon slíced thín
4 oz goat cheese crumbled
2 tablespoons walnuts chopped
Poppy Seed Dressíng
2 tablespoons apple cíder vínegar
2 tablespoons extra vírgín olíve oíl
2 tablespoons Greek yogurt
4 cloves garlíc mínced
1 teaspoon poppy seeds
2 teaspoons maple syrup
1 teaspoon sea salt

ínstructíons

Preheat oven to 375 degrees. Trím and wash beets. Place ín a bakíng dísh and cover wíth foíl. Bake at 375 degrees for 1 to 1 1/2 hours or untíl tender. Cool; peel and thínly slíce.
Meanwhíle, make the dressíng by combíníng apple cíder vínegar, olíve oíl, yogurt, garlíc, poppy seeds, maple syrup and salt ín a small bowl. Whísk untíl well combíned. Refrígerate untíl ready to use.
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