This is a yummy salad and a great way to use some of your beets if you have a lot left over from your harvest.
Slice some beets, drizzle them with olive oil and S&P. Roast them at 400 degrees for about 30 minutes. Set them aside to cool.
Cook 2 cups of farrow and let it cool. Cook 1 cup of quinoa and let it cool too. I forgot to take a pic of it.
Chop the beets and put them in a bowl.
Add the farrow and quinoa and get creative. I added toasted walnuts, cubed apples, chopped kale, red onion and goat cheese. I made an orange vinaigrette but you can use any dressing or vegetables that you like.
If you don't like a red salad, you can use yellow beets.