Today's recipe is inspired by the annual pagan festival taking place out in the desert right now. Every year I reminisce with a hopeful thought I may make it back one day. For now, I'm happy to be clean and cooking a meal I would have brought out there to share.
4 small beets
1/2 cup quinoa
2 cups cooked black lentils
Parsley for garnish
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey
1/3 cup extra virgin olive oil
salt and freshly ground pepper to taste
Preheat oven to 400F. Scrub and dry beets. Drizzle with olive oil in a bowl and wrap into two separate aluminum foil packages. Roast until tender, about 45min to an hour (I use a fork to test when juices run easily they are done). Let cool just enough to handle, allowing the skins to peel off easily with your fingers. Cut them into 1/4 inch wedges and place into large salad bowl.
Rinse quinoa under cold water. Bring a medium saucepan of water to boil and add quinoa and 1/2 teaspoon salt. Reduce heat and let simmer until quinoa is fluffy but still has a bit of bite. Drain and rinse under cool water to stop cooking. Drain and add to beets.
Add the lentils and avocado to the bowl and toss gently.
Make the dressing:
In a small bowl, whisk together all ingredients and season with salt and pepper. Drizzle over salad right before serving, and serve at room temperature within 2 hours.