Quinoa Carrots Beet root Honey Olive oil Sea salt and black pepper Cilantro Pistachios Pine nuts
Add chopped beets and carrots to the baking pan, and drizzle with olive oil. Season with sea salt and black pepper, and toss to coat. Roast the vegetables for 30 minutes.
Add quinoa and water into a saucepan on the stove. Toss the quinoa with the lemon dressing.
Into a large salad bowl, layer in the quinoa, roasted beets and carrots, and herbs. Toss to combine. Top the salad with toasted pistachios and pine nuts to serve.