• Cut the top and bottom off beets. Drizzle with 1 teaspoon of oil, wrap in aluminum foil, & bake at 375° for 1 hour. Check doneness by inserting a knife in the center. If it slides in easily, the beets are done. Use your fingertips to peel the skin off, slice into cubes, and put in the fridge. Save any roasting juices left in the aluminum foil for later.
• Rinse quinoa in a strainer before placing in boiling water. Cook for 15 minutes or until all water is absorbed, then remove from heat and keep covered for another 10 minutes. Fluff with a fork. Place in the fridge to cool.
• Remove goat cheese from package. Pull marble-sized pieces from the cheese and roll between your hands to form a round ball. Once the goat cheese balls are made, place in the freezer for 20 minutes.
• Combine dressing ingredients and pour over quinoa. Add cubed peaches, beets, and goat cheese balls. Stir until well incorporated.

Cooking Tip

This cold quinoa & beet salad can be prepared in bulk to save time, and stays fresh and delicious in the fridge for up to a week. Save the greens on top of the beet; they taste great sautéed with salt & pepper! Scoop over a bowl of greens and top with sliced chicken or seared fish for a complete meal.