This dish has a place in my heart and on my table about once a week! I love it so much and I am hoping you enjoy it as well!
6 large beets
2 cups quinoa
Greens - I like a blend of spring mix and arugula
White balsamic vinegar
Preheat oven to 400 degrees.
Wash, peel and chop beets. Line a 9x13 pan with tinfoil allowing enough tinfoil on the edges to wrap up over the top of the beets to form a tent. Place beets in tinfoil drizzle with 2 tablespoons white balsamic vinegar and a little salt. Bake for 40 minutes or until beets are tender.
Meanwhile, prepare quinoa according to directions & chop greens. When the quinoa and beets are finished layer quinoa, beets, greens, goat cheese (crumbled) & pistachios. Then drizzle with white balsamic vinegar and olive oil and salt to taste. Enjoy!