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Roasted Beet Salad
Total:
2 hr 5 min
Active:
30 min
Yield:
1 serving
Level:
Easy
Total:
2 hr 5 min
Active:
30 min
Yield:
1 serving
Level:
Easy

Ingredients

Dressing:
Roasted Beet Salad:

Directions

For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside.

For the roasted beet salad: Preheat the oven to 350 degrees F.

Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside.

Cook the quinoa according to the package instructions. Cool and set aside.

Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese.

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