A simple salad always seems like a no brainer, until you find yourself staring into your fridge saying, there’s nothing to eat! That’s when I’m glad we do our weekly farmers market run. This salad was thrown together haphazardly one night when I needed an extra side to fill up plates at a small dinner party I was having. Although it does take some prep, it’s very easy to make. And let me tell you, it was a hit. More importantly it was a hit with my main squeeze, and that’s why I call this Jonny’s Salad.
6 medium-sized carrots
1 cup cooked quinoa
red wine vinegar
2 sprigs fresh rosemary
salt and pepper
Preheat oven to 450
Cut beets and carrots into quarters and place onto an aluminum foil lined baking sheet.
Top veggies with oil, vinegar, salt, pepper, and rosemary
Place in oven and bake for 30 minutes or until beets are tender.
When done top quinoa with vegetables, feta cheese, and toss with a little bit more red wine vinegar
You can serve this salad warm or cold.