Whenever we have a relaxed weekend I find myself cooking up a storm in preparation for the week. I love to try new recipes and explore with different flavors. This weekend I made several recipes including this amazing roasted fennel and beet quinoa salad. Here's how easy it is.-slice one fennel bulb in half and then into 1/4 inch strips. Toss in olive oil and place in a parchment lined baking dish
-wrap 3-4 beets in foil and place on same sheet
Bake these in a 425 oven for 30-40 min or until beets are fork tender and fennel is caramelized
Meanwhile rinse your 1 cup of quinoa and cook in water or broth for 18-20 min.
Mix all ingredients together. Drizzle with additional olive oil, salt & pepper, and if desired add chopped parsley, dried cranberries and some cashews! This dish tastes great hot or cold. Naturopath approved!
Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
info@vitalityforlife.ca
www.vitalityforlife.ca
Twitter: @NaturoDoctor
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