Prep: 15 minutes

Cook: 50 minutes

Makes: 4 salads

2 cups baby spinach
4 medium beets, roasted peeled and sliced
2 whole navel oranges, peeled and sliced
8 tbsp. Gorgonzola cheese, diced
2 whole pomegranates, seeded
3 cups cooked quinoa (1 cup dry)
1/3 cup Blood Orange Fused Olive Oil
1/3 cup Oregano White Balsamic

Preheat oven to 400°.

Rinse beets thoroughly and remove greens on top. Wrap each beet in tinfoil, place on a baking sheet and roast whole for 50 – 60 minutes. Once cooked (tender when pricked with a fork), allow the beets to cool enough to handle and remove skin by rubbing with a paper towel. The skin should slide off easily, if not they may need to be cooked longer. Cut into wide slices and set aside, keeping each beet together.

Bring two cups of water to a boil. Rinse quinoa thoroughly and pour into water. Cook covered for 15 minutes, then remove from heat and let stand covered for at least 5 minutes.

Prep the oranges, spinach, Gorgonzola and pomegranates while you wait.

Cut each peeled orange in half, then cut into wide slices, keeping each half together.

In a small bowl, whisk together the Blood Orange Olive Oil and Oregano White Balsamic until texture becomes thick.

In four small bowls, lay ½ cup of quinoa into the bottom of each bowl. On top layer with spinach, a whole sliced beet, half a sliced orange, Gorgonzola cheese, pomegranate seeds, and the last ¼ cup of quinoa (per bowl).

Pour over with Orange and Oregano dressing, serve, and enjoy the rainbow of flavours!