Roast Beet and Quinoa

This beautiful pink dish will sure please guests at Easter!  Also makes perfect leftovers…

Serves: 4-6

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INGREDIENTS

  • 3 medium sized Red Beets
  • 2 English Cucumbers
  • 2 handfuls of spinach
  • 3 Lemons, zest and juice
  • 1 full bunch of Mint
  • 2 cups of cooked   Quinoa
  • ¼ cup of Dr. Bo’s Golden Taste Extra Virgin Olive Oil
  • Celtic Sea Salt or Himalayan Pink Salt, to taste

PREPARATION

Turn oven to 400°F. Place washed beets without stems into a shallow pan or bread pan and drizzle with olive oil. Cover with aluminum and roast for 45 minutes to 1 hour until a fork inserts smoothly, then take out and cool – be sure to save the beet juice.

While your beets are roasting cook the quinoa, it is usually 1 cup quinoa to 2 cups water, bring to a boil then cover and simmer until done 10-15 minutes.

When the beets are cooled peel the skin off in sink under running water. Then slice into small cubes about ¼ to ½ inch. Then place into a bowl with the quinoa beets and beet juice, start mixing to get the magenta color throughout.

Chop the cucumber in half lengthwise and take out seeds with a small spoon by dragging down the center. Then slice little moons ¼ inch thick & put in bowl. You then want to take all the mint leaves off and place them together evenly. stir in the spinach leaves. Then take a sharp knife and from top to bottom of the mint leaves cut them paper thin to make a nice confetti. Then zest the peel of the 3 lemons and toss this into mixture and drizzle with the olive oil, lemon juice and salt to taste.

This is also great as a cold dish. Serve chilled.

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