- 2 tablespoons extra-virgin olive oil
- 4 tablespoons honey or maple syrup, divided
- 1 bunch beets, washed, peeled and trimmed
- 1 pound carrots, peeled, trimmed and sliced into 1-inch lengths
- 1 teaspoon fresh thyme leaves
- 1 cup dry quinoa (see basic recipe below)
- 1/4 cup toasted walnuts (see note)
- Kosher salt
- Freshly ground black pepper
- Crumbled blue cheese (optional garnish)
Preheat oven to 375°.
In a large mixing bowl, stir together the olive oil and 2 tablespoons of the honey. Slice beets in half crosswise, then slice each half lengthwise into 6 to 8 wedges.
Toss the carrots and beets to coat with the oil-honey mixture, then sprinkle them with the thyme. Season with salt and pepper, and place the carrots and beets in a large baking dish. Cover the dish tightly with a lid or aluminum foil.
Roast the vegetables for 40 to 45 minutes total, removing the cover after 30 minutes to brown the vegetables slightly. Meanwhile, cook the quinoa and keep it warm.
When veggies are done, place the cooked quinoa in a large serving bowl, then add the carrots and beets along with any accumulated cooking liquid and stir well.
Drizzle the remaining 2 tablespoons of honey over the quinoa. Season with salt and pepper; top with the toasted walnuts. If desired, sprinkle servings with a tablespoon of crumbled blue cheese. Serves 4 to 6.
Note: To toast walnuts, arrange them in a single layer on a rimmed baking sheet and bake at 350° until golden brown, 12 to 15 minutes for walnut halves, 6 to 7 minutes for chopped walnuts.
Basic Cooked Quinoa
1 cup quinoa
2 cups water, vegetable or chicken stock
Using a fine-mesh sieve, rinse quinoa under cold water and drain. Heat liquid, add quinoa and bring to a boil. Reduce the heat and simmer, covered, for 12 to 15 minutes until the liquid has been absorbed and quinoa looks translucent. Makes 3 cups.