Roasted Beet and Carrot Quinoa Salad

Preheat the oven to 425°F. Wash the beetroot and cut the stems off. Toss the beetroot in 1 tablespoon olive oil and season with salt and pepper. Wrap the beets in aluminum foil. Roast in the oven for 30 minutes.

While the beets roast, prepare the quinoa according to the directions (1-1/2 cups requires about 2 cups of water). Let the quinoa cool slightly, while you finish cooking the beets and carrots.

Season the sliced carrots with the remaining tablespoon of olive oil. Season with salt, and pepper. After the beets have cooked for 30 minutes, place the foil packet on a baking sheet and arrange the carrots around the package in a single layer. Roast the carrots for about 15 minutes, flipping once.

While the carrots roast, prepare the dressing. Whisk together the apple cider vinegar, lemon juice, mustard, honey, salt and pepper, then incorporate the olive oil to make the dressing.

Remove the beets from the oven. Let them cool slightly and rub the skin off. (Be careful, your fingers will turn purple and the beets will be still warm!) Cut the beets into bite-sized pieces.

Mix the carrots, beets, and fennel with the quinoa. Pour the dressing over the salad and mix well. Top with the goat cheese.