Quinoa, Beet and Feta Salad

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Serves 4 – 6

If you want to make this pareve just leave out the feta cheese.

1 large beet
¼ walnut oil
2 tablespoons canola oil
3 tablespoons lemon juice
1 tablespoons honey
1 cup quinoa
2 cups water
Pinch kosher salt
2 tablespoons pine nuts, toasted
2 tablespoons cranberries
¼ pound feta, crumbled
1 tablespoon flat-leaf parsley
1 tablespoon chopped mint

Preheat oven to 400 degrees. Wrap beet tightly in foil and place on roasting pan. Bake for 60 to 70 minutes. Cool, peel and dice.

To make dressing: Whisk together walnut oil and canola oil, lemon juice and honey.

In small pot, combine quinoa, water and salt. Bring to boil over high heat. Cover, reduce to gentle simmer and cook until tender, 12 minutes. Remove from heat. Let stand 5 to 10 minutes. Transfer to large mixing bowl. Fluff with fork. Stir in dressing to coat.

Add beets and remaining ingredients. Mix very gently. Taste and season with salt and pepper.

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