Red Beet and Quinoa Salad

Oh my…this was so good!  The beets I pictured in my last post ended up in this delish salad.  It was SO simple.  Almost too simple! ( Just kidding…when cooking for a family there is no such thing as too easy.)

This was an experiment, and I wasn’t thinking enough to take perfect measurements.  Hope this is close enough! Ha!

Here it goes:

Lots of beets (more specifically, I used probably 10 or 12 but they were in varying sizes (some were pretty tiny). It was probably about 1.5 lbs of raw beets? )

1 C. Quinoa

1/2 C. extra light olive oil

1/4 C. balsamic vinegar

1 -1/2 tsp. white sugar

1 clove garlic, crushed

Salt & Pepper to taste

Peel and slice beets.  Spread out on baking tray.  Brush with 1/4 C. olive oil, reserving the remaining 1/4 C. for the dressing.  Sprinkle with salt and pepper.

Bake beets in oven at 325 degrees for approx. 20 minutes or until tender. While beets are in oven, prepare quinoa according to package directions.

Remove beets from oven and let cool for a few minutes.  Chop cooked beets into smaller (bite-size) pieces.

Whisk together olive oil, balsamic vinegar, sugar, and garlic.  Pour into prepared quinoa and mix evenly.  Add cooled beets, mix well.

Try to stop yourself from eating the whole batch at once.