Roasted Beet and Carrot Quinoa Salad Recipe
This festive colorful Roasted Beet and Carrot Quinoa Salad is perfect for fall and winter. Quinoa, roasted beets and carrots, spinach and goat cheese are topped with a delicious cranberry dressing.
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Ingredients
- 1/2 cup Dried Cranberries
- 1 1/2 tablespoons Olive Oil
- 3 tablespoons Sherry Wine Vinegar
- 1 1/2 teaspoons Honey
- 1 cup Quinoa (cooked and cooled)
- 2 medium Beets (peeled and chopped)
- 1 cup Carrot
- 2 tablespoons Olive Oil
- 5 ounces Baby Spinach (chopped)
- 2 ounces Goat Cheese (crumbled)
- Sunflower Seeds (optional)
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