The Salad
4-5 medium beets
1 cup quinoa, uncooked
2 cups fresh flat leaf parsley, roughly chopped
1 cup fennel, thinly sliced (optional but lovely)
1 medium red onion, thinly sliced
The Dressing
2/3 cup avocado oil
1/4 cup balsamic vinegar
1 tbsp honey
Salt & pepper to taste
For Serving
Feta or goat cheese
Arugula
Roasted pumpkin seeds
The Directions
Preheat oven to 375. Wash whole beets & place into an oven safe dish. Add 1" of water, cover and place in oven. Bake time is dependant on size of beets, 1-1.5 hrs. Use a fork to make sure beets are soft. Keep covered and allow beets to come to a warm to touch temperature. Peel beets by running under cold water and rubbing the skin away. This should work flawlessly, however I find sometimes depending on the freshness of beets you may need to use the a peeler or knife. Chop into 1" cubes.
Cook quinoa according to package directions and cool.
The fennel can be cut using a vegetable peeler or mandolin.
Mix together beets, quinoa, fennel, parsley & onions. Option to add in feta & pumpkin seeds for easy meal prep. Keep in an airtight container in fridge for up to 4 days, serving over greens.