Roasted beet, quinoa, and carrot salad

Steps

1. Preheat the oven to 425 degrees Fahrenheit.

2. Toss 1 pound medium beets, peeled and cut into 1-inch wedges in a bowl with 2 tablespoons olive oil. Arrange on one half of a large baking sheet.

3. Toss ½ pound medium carrots in a bowl with 1 tablespoon olive oil and arrange on the other sideof the baking sheet. Season the beets and carrots with fine sea salt and ground black pepper. Roast for 30-35 minutes until tender.

4. Meanwhile, prepare the quinoa by rinsing 1 cup uncooked quinoa in a fine mesh sieve to remove the bitter coating. Combine the quinoa with 2 cups water in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for 15 minutes or until the water has been completely absorbed by the quinoa.

5. Turn off the heat and let the quinoa stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside until it is completely cool.

6. Meanwhile, prep the lemon vinaigrette by whisking ¼ cup red wine vinegar, 1 ½ tablespoons dijon mustard, ½ teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon minced garlic, and ½ teaspoon or so fine sea salt in a small bowl. Slowly whisk in the ½ cup olive oil and 3 tablespoons fresh lemon juice. Cover and store in the refrigerator until you are ready to serve.

7. Toss the cooled quinoa and 4 ounces mixed greens lettuce in a large bowl. Add the roasted beets and carrots, then top with ⅓ cup honey roasted sliced almonds and ⅓ cup crumbled goat cheese.

8. Pour as much of the dressing as you'd like over the salad and toss to coat. Serve immediately.

9. If you plan to serve this salad later, hold the dressing on the side until just before serving.