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Preheat oven to 400 F.
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To roast beets, rub olive oil on beets and place on a piece of aluminum foil. Wrap and place on a baking sheet in preheated oven. Cook for approximately 45 minutes, until beets can be pierced through with a paring knife.
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Meanwhile, cook the quinoa per package instructions. One cup of uncooked quinoa will yield 2 cups cooked. Set aside and allow to cool.
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Julienne the carrots (ribbon cuts) then chop into small pieces. Cut avocado into small cubes.
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Remove beets from oven then carefully remove from foil. Allow to cool before handling. Using a paper towel, rub skin off roasted then cut into small cubes.
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To assemble salad, put salad greens into a large bowl then top with quinoa, beets, carrots, avocado and feta cheese. Drizzle salad with a couple of tablespoons of strawberry vinaigrette and toss to coat. Allow your guests to individually drizzle with more dressing once salad is served.