QUINOA SALAD WITH BEETS AND ARUGULA ENJOY DAN:

          QUINOA SALAD WITH BEETS AND ARUGULA by CHEF DAN:

Serves 4

Salad:

3 beets, peeled and cut into dice1 onion, diced

2 apples, cut into dice

1 pear cored and diced

1 avocado, peeled, pitted, and diced

3/4-cup blueberries

1/2-cup craisins

1 tablespoon olive oil

1 cup cooked quinoa

3 cup arugula lettuce

1/4-cup goat cheese, crumbled

AVOCADO VINAIGRETTE:

1/4-cup sherry vinegar

1 teaspoon Dijon mustard

3 tablespoons olive oil

2 teaspoons pure maple syrup

1/4-cup avocado oil

Sea salt and freshly ground black pepper to taste

DIRECTIONS FOR THE SALAD (PREHEAT THE OVEN TO 350 F)

1.   On a prepared baking sheet add beets and onions, drizzle with oil.

2.   Cover baking sheet with foil, and roast for 40 minutes.

3.   Remove beets, and onions from the oven and let cool.

4.   In a bowl add beets and onions, apples and remining ingredients.

5.   Drizzle with avocado vinaigrette and toss to combine.

AVOCADO VINAIGRETTE:

1.   Combine sherry vinaigrette and next 3 ingredients in a bowl.

2.   While whisking, slowly pour in a steady stream the avocado oil.

3.   Season with salt and pepper to taste

ENJOY DAN:                                                SHARING LIFE LOVE AND FOOD!!