Roasted Beet and Arugula Salad with Edamame Quinoa

Roasted Beet and Arugula Salad with Edamame Quinoa

Ingredients:

  • 3 small beets
  • 3 tbsp chopped almonds
  • 2 cups baby arugula
  • 1 cup Keen One Quinoa Edamame flavor
  • 2 tbsp avocado oil
  • Salt and pepper to taste

Directions:
Preheat oven to 400 degrees Fahrenheit. Rinse and spin dry arugula. Cook quinoa cup according to package directions. Slice beets into 4 pieces and place on baking sheet lined with aluminum foil. Cover with avocado oil and salt and pepper. Cook for 30-40 minutes or until tender. Toss beets, arugula, quinoa and almonds together. Enjoy!





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