2 lbs trimmed and scrubbed baby beets (or largely cubed bigger beets)
1/2 cup balsamic vinegar
1 Tbsp honey
1 Tbsp olive oil
Salt and pepper to taste
1 1/2 cup cooked quinoa
2 cups arugula or other green
a few sprigs fresh tarragon
1. Place the beets in a baking pan. Combine vinegar, oil, and honey and pour over beets. Sprinkle with salt and pepper. Cover with foil and bake at 400 for about 40 minutes or until tender.
2. On a platter layer the greens, quinoa, and beets. Drizzle roasting juices over the top and sprinkle with shopped tarragon.
Recipe found in the November 2012 issue of Better Homes and Gardens.