Roasted beets salad with quinoa, walnuts and kale

This is a hearty salad that can be enjoyed as a meal on its own or as a side dish. Roasting the beets brings out their sweetness, furtherly accentuated by the balsamic vinegar and maple syrup.

Ingredients (serves 4-6)
- 4 medium sized beets, washed, peeled and diced
- 1 cup quinoa, boiled according to the instructions on the packaging
- 1/2 cup walnuts, toasted and coarsely chopped
- 4 kale leaves, tough stems removed and chopped
- a handful fresh parsley, chopped
- 3 Tablespoons balsamic vinegar
- 4 Tablespoons extra virgin olive oil
- 1-2 Tablespoons maple syrup/agave/honey, or more, to taste
- 1/2 teaspoon cayenne

In a large bowl, place the boiled quinoa, fluff with fork and allow to cool. Place the beets on a rimmed baking sheet, toss with the olive oil and roast at 375F for about 25 minutes, or until fork tender, then allow beets to cool. Add the beets (and their cooking oil) to the quinoa together with the walnuts, kale and parsley and season with the cayenne, balsamic and maple. Taste and adjust the seasonings to your preference. Enjoy!

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