A delicious fall salad with roasted beets, oranges, feta, kale, quinoa and a maple vinaigrette
Preheat oven to 400 degrees Fahrenheit.
Place chopped beets on a parchment lined baking sheet and drizzle with olive oil. Sprinkle with salt and bake for 30-40 minutes or until tender.
In a pot, combine quinoa and water and bring to a boil. Cover and reduce heat to simmer. Simmer for 10-12 minutes or until water is absorbed.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and dijon mustard. Set aside
When the beets and quinoa are cooked, compile the salad. In a large bowl, add the beets, quinoa, kale, orange slices, pecans and feta cheese. Dress when ready to eat.