Grain Bowls are all the rage and here is one that demonstrates why.  This delicious salad can stand alone as a main dish or complement any winter dinner.

  

Fresh Mixed Greens---include arugula, baby spinach & kale, tatsoi, etc.

1 cup cooked quinoa

1 cup of mozzarella balls-drained

1-15oz can of white cannelini beans--drained and rinsed well

6 ruby red or orange beets (recipe below)

Mustard Vinaigrette (recipe below)

 

Preparation:

Toss greens lightly with dressing.  Layer on quinoa, mozzarella cheese, beans and beets.  Drizzle with additional dressing to taste.

 

Roasting Beets:

Preheat oven to 400 degrees.  Preapre beets by slicing off leaves but leave a one inch stub intact.  Scrub beets in warm water until thoroughly cleaned.  Wrap loosely in foil and put on baking sheet in case liquid escapes from foil.  Roast for 50-60 minutes until beets are fork tender. Let cool and remove the outer skin.  Skin should peel away easily.  Cut into slices/chunks for salad.  May be stored in fridge for up to a week.

 

Mustard Vinaigrette: From Martha Rose Shulman

Ingredients:

1 Tbs Dijon Mustard

1 1/2 Tbs Red Wine Vinegar

1 Tbs Lemon Juice

Salt & Pepper to taste

1/2 cup Extra Virgin Olive Oil

1 small Garlic Clove 

Preparation: 

In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.