Quinoa Salad with Roasted Beets & Pear Balsamic Vinaigrette - The Olive Tap Recipes

Name: Quinoa Salad with Roasted Beets & Pear Balsamic Vinaigrette - The Olive Tap Recipes
Ingredients: 3 beets (medium sized, any variety, try a mix of red and golden beets); Any fruity Olive Tap Extra Virgin Olive Oil (a small drizzle for roasting the beets); 1 Pear (ripe, chopped into 1/2 inch pieces); 1/4 C. Walnuts (toasted); 1/4 C. Feta cheese (crumbled); 3 C. Mixed salad greens; 3/8 C. Cooked Quinoa (traditional or black); 4 T. Olive Tap Walnut Oil * (1 T. for quinoa, 3 T. for vinaigrette) *you may substitute your favorite Olive Tap 100% EVOO; 1 to 2 T. Olive Tap Pear Balsamic Vinegar (start with 1 T., if you like a sweeter vinaigrette add another T.); 1/2 T. Honey; Salt & Pepper to taste

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Roast beets and quinoa, then toss with a pear balsamic vinaigrette and toasted walnuts for a flavorful salad. Perfect for a special dinner or meal prep.

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Ingredients

3 beets (medium sized, any variety, try a mix of red and golden beets)
Any fruity Olive Tap Extra Virgin Olive Oil (a small drizzle for roasting the beets)
1 Pear (ripe, chopped into 1/2 inch pieces)
1/4 C. Walnuts (toasted)
1/4 C. Feta cheese (crumbled)
3 C. Mixed salad greens
3/8 C. Cooked Quinoa (traditional or black)
4 T. Olive Tap Walnut Oil * (1 T. for quinoa, 3 T. for vinaigrette) *you may substitute your favorite Olive Tap 100% EVOO
1 to 2 T. Olive Tap Pear Balsamic Vinegar (start with 1 T., if you like a sweeter vinaigrette add another T.)
1/2 T. Honey
Salt & Pepper to taste