Roasted Vegetable Quinoa Salad

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5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces

3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces 

1 medium head bok choy, cut in half lengthwise 

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper

1/3 cup extra-virgin olive oil 

2 tablespoons apple cider vinegar 

1 tablespoon raspberry vinegar 

1 cup cooked quinoa 

1/4 cup dried cranberries 

1/4 cup pepitas (toasted pumpkin seeds) 

1 heaping tablespoon chopped fresh parsley 

1 blood orange, peel and white pith removed, cut into chunks or segmented 

1/4 cup crumbled goat cheese