Roasted Beets & Feta Cheese Quinoa Salad

 There is another beet with feta in the Nanner recipes but one is with farro or bulgar and I find those a bit dense for my liking. Also, it had you cooking up the greens. I know that would be the right thing to do, but honestly, it's a lot of work. Just roasting beets is a lot of work. But using fresh beets is worth all the effort, as far as I'm concerned. This makes enough for a table full of people so if you live alone, you might want to make a half recipe.

Ingredients

• 2 cups Quinoa, cooked according to package directions
• 2 Red Beets, cubed
• 1/2 cup (100g) Feta Cheese
• Salt and freshly Ground Black Pepper
• 2 Tablespoons toasted pine nuts
Dressing:
• 1 Garlic Clove
• 1 cup (2 ounces/60 grams) Mint or other Fresh Herb
• 2 tablespoons White Wine Vinegar
• 1 tablespoon Honey
• 1 teaspoon Dijon Mustard
• 6 tablespoons Olive Oil
• Salt and freshly Ground Black Pepper

Instructions

1. Preheat the oven to 375F. Peel and quarter beets and toss with a little olive oil and salt and pepper. Place on baking sheet lined with parchment paper. Cook for 35 minutes, turning once.
2. Prepare dressing ingredients. I used a tupperware and shook to mix. Refrigerate until ready to use.
3. Place the quinoa in a serving bowl. Stir in the toasted pine nuts, Feta cheese and beets. Season with salt and pepper.
4. Serve drizzled with salad dressing. It turns out pink! It's so pretty. And so good!