Roasted Beet, Carrot And Quinoa Salad

• 1 lb baby beets, trimmed
• 12 None small carrots
• 2 tsp vegetable or olive oil
• 2.75 oz quinoa, rinsed
• 1/2 cup hazelnuts, toasted, roughly chopped
• 3.5 oz feta, crumbled
• 3 cups baby spinach
• 2 tsp lemon zest, finely grated
• 2 tbsp lemon juice

1. Preheat oven to 400u0b0F. Wrap beets individually in foil. Place in a roasting pan and bake for 30 mins. Add carrots to pan and drizzle with oil. Bake for 25-30 mins, until vegetables are tender. Cool for 5 mins. Carefully peel beets and cut into quarters.
2. Meanwhile, cook quinoa in a saucepan of boiling water for 12 mins, or until tender. Drain well. Transfer to a large, heatproof bowl.
3. Add beets, carrot, hazelnuts, feta, spinach, zest and juice to quinoa and toss to combine. Season to taste and serve.

baby beets, carrots, vegetable, quinoa, hazelnuts, feta, baby spinach, lemon zest, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/29197 (may not work)