Ingredients:  

1 lb. beets (golden beets or carrots also work well)  

Beet greens (or subsitute kale, spinach or chard)
1 medium onion  

3 cloves garlic 

4 tablespoons fair trade olive oil from Canaan Fair Trade   

1 cup fair trade Royal Rainbow Quinoa from Alter Eco
2 cups water or broth
1 1/2 tablespoon balsamic vinegar
1 oz. fresh goat cheese, crumbled 

Preheat oven to 400 degrees. Mince garlic and chop beets into 1-inch pieces. Mix beets and garlic together in an oven-safe dish with 2 tablespoons olive oil and salt and pepper to taste. Roast for 35 minutes, or until beets are tender.  You can also try grilling the beets!

While beets are roasting, bring 2 cups water or broth to a boil, then add 1 cup rainbow quinoa. Cover and cook for 20 minutes, or until quinoa is tender and has absorbed the liquid.

Chop onion and saute in 1 tbsp olive oil. While onion is cooking, remove tough stems from beet greens and chop coarsely. When onions are tender, add the beet greens and saute together until greens are just wilted.

In a small bowl, whisk together 1 tablespoon olive oil, 1 1/2 tablespoon vinegar, and goat cheese. Add this mixture to the roasted beets, tossing to coat.

To serve, layer cooked quinoa, sauteed greens & onions, and beets with goat cheese dressing in a large bowl or platter.   

Serve immediately using From The Earth's hand-carved olivewood salad tongs. For hot days, refrigerate and serve this dish as a cold salad-- it also makes fantastic leftovers the next day!

For more fair trade quinoa recipes, visit www.alterecofoods.com. Happy summer eating!