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Preheat oven to 400℉. Add beets to large baking sheet and toss in a drizzle of olive oil. Season with salt and pepper. Roast for 25-30 minutes, until tender, tossing occasionally.
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While the beets are roasting, cook the quinoa according to package directions.
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Make the vinaigrette. Combine shallot, blood orange juice, champagne vinegar, dijon, honey, salt, and pepper in a bowl. Slowly stream in olive oil and whisk to combine. Set aside.
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To assemble salad, I usually let the beets and quinoa cool a bit first. Add the beets, quinoa, mint, pistachios, and feta to a large bowl and toss. Drizzle in a few tablespoons of vinaigrette and toss. Serve with extra vinaigrette and pistachios/feta if desired.