Ingredients

Scale

1 medium beet, top trimmed and scrubbed -OR- 1 small package cooked beets, sliced

3 tablespoons olive oil

salt and pepper

5 oz Baby salad greens such as spinach, mixed greens or arugula

1 medium carrot, cut into ribbons or shredded

1 watermelon radish, thinly sliced

½ cup crumbled goat cheese

1 cup cooked quinoa

Vinaigrette:

1/3 cup champagne vinegar

1 garlic clove, minced

2 tsp lemon juice

1/2 shallot, minced

1/2 cup olive oil

1/2 tsp salt

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Instructions

Start by scrubbing each beet to remove any dirt or debris, then trim off the tops and bottoms. If your beets are large, cut them in half or even in quarters.

Place the beets in a baking dish and sprinkle with olive oil, salt and pepper. Cover the dish with aluminum foil. Roast at 400 degree F for about an hour.

After the beets have cooled a bit, peel the skin off. Slice and set aside.

Make the dressing by combining all dressing ingredients in a blender and blend until smooth. Set aside.

Place the greens in a large serving bowl. Add quinoa, beets, carrots and radishes. Sprinkle goat cheese over top. Drizzle with champagne vinaigrette and toss to combine. Serve!