I love using quinoa, but brown rice and couscous also work nicely.
6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup olive oil
3 cups cooked quinoa, or another grain such as brown rice or couscous
1 cup crumbled feta cheese, or shredded parmesan
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped fresh basil or cilantro
1/2 cup chopped parsley
6 minced green onions
lettuce greens, ready for eating as salad
In a bowl combine the honey, orange juice and lemon juice. Dice the roasted beets and marinate them in orange and lemon juice and honey for at least one hour. In another bowl combine the olive oil, quinoa, walnuts, basil, parsley and green onions. Mix to combine. Drain then add the beets to the quinoa. Mix to combine and then add the feta, mix to combine. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens. Serves 6.