A recipe from The Ranch at Live Oak - Beauty and Well-Being

Ingredients

• 8 medium (2- to 3-inch-diameter) beets
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1½ cups red quinoa, rinsed and drained
• 1 teaspoon sea salt, plus more to taste
• ¼ cup unsweetened pure cherry or pomegranate juice
• 3 tablespoons red wine vinegar
• 2 tablespoons walnut oil
• 1/3 cup finely chopped shallot
• 1 small head radicchio, torn into bite-size pieces
• ¼ cup dried sour cherries, chopped
• Freshly ground black pepper
• ½ cup walnuts, toasted and chopped