This summer, I've been making a very easy beet salad that is a hit with the entire family. First, chop your beets and place them on a cookie sheet. You'll want to chop about 4 medium/large beets. Drizzle with olive oil and balsalmic vinegar and sprinkle with freshly ground pepper and sea salt. Roast at 400* for 20 minutes.
Meanwhile, cook a cup of quinoa. Your yield should be 2 cups cooked. When the beets are done, toss them with the quinoa. Crumble 3 ounces of goat cheese in and toss gently. Serve either warm or cold. Delicious!