Beetroot, Squash, and Quinoa salad



  • 1/2 lb. beets, peeled and cubed
  • 1/2 lb. butternut squash, peeled and cubed
  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoon sugar
  • 1 garlic clove, minced
  • 2 green onions, sliced
  • 5 oz. goat cheese


  1. Toss beets and squash in oil and season with salt and pepper, cook in the oven at 400 until soft and golden brown.
  2. Bring quinoa and 2 cups of water to a boil and reduce to a simmer for about 15 minutes until quinoa is soft and all the liquid is absorbed.
  3. For the dressing, mix the red wine vinegar, garlic, sugar, salt and pepper together in a bowl. Whisk in the oil slowly.
  4. Once the quinoa is cool, and the beets and squash are too, toss all the ingredients together.