Tuesday, November 10, 2015

Farrow Quinoa and Beet Salad

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.