Beet Carpaccio With Quinoa Salad

Makes 2-4 servings

Ingredients

1 Chioggia beet, roasted

1 golden beet, roasted

1/4 cucumber

2-4 cups of quinoa, cooked

1/4 red bell pepper, diced

Pinch of salt

1-2 tbs olive oil

1-2 tbs balsamic vinegar

Basil to garnish

1. Slice the chioggia beet into thin slices using a mandoline. Set aside.

2. Cut the golden beet and cucumber into small triangles. Set aside.

3. Toss the golden beet, cucumber, quinoa, bell pepper, a pinch of salt and olive oil together. Lay the chioggia beet slices on a plate and top it off with the salad. Drizzle with a bit of balsamic vinegar and top it off with basil.