Roasted Beet, Arugula and Quinoa Salad

We had a few beets leftovr so I decided to roast them up and toss them with some rd quinoa and some fresh Arugula just picked from the garden.  I sed a red quinoa here.  Yummy.

2 cups cooked quinoa (1 cups of dried quinoa cooked per directions)

4-5 beets peeled cut into 1/2 inch diced pieces

1 bunch arugula chopped rough

2 oz of goat cheese

2-3 scallions chopped

Citrus Vinegarette

Coat the beets with olive oil and season with salt and pepper.Roast the beets for 20 minutes at 375.  Cool

When Quinao is room temperature add the rest of the ingredients and toss.

Citrus Vinegarette

1 tsp grated orange peel

Juice of 1 orange

2 oz Grapefruit or white balsamic vinegar

1/2 tsp of salt

2 oz of good quality olive oil.

Combine all ingredients in a jar, cover with lid and shake.