Black Rice, Roasted Beet, and Orange Salad Recipe - Forks Over Knives

Ingredients

• 2 medium beets (12 oz.), peeled and cut into 1-inch pieces
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 oranges
• ⅓ cup chopped toasted walnuts
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder
• 3 cups cooked black rice, chilled
• 1½ cups cooked tricolor quinoa, chilled
• 1 Granny Smith apple, cored and cut into 1-inch pieces
• 1 shallot, sliced