Directions
Step 1
Preheat oven to 425°F.
Step 2
Arrange 2 sheets of foil on work surface. Divided beets between sheets.Drizzle each with ½ tablespoon oil and season with ¼ teaspoon salt and ¼ teaspoon black pepper; seal foil around beets.
Step 3
Bake for 40 – 45 minutes or until tender. Let cool slightly. Peel and cut into 1-inch chunks.
Step 4
Meanwhile, cook quinoa by adding it to a pot with 2 cups water and a little salt and pepper; bring to a boil over high then turn the heat to low, cover and let simmer for 15 – 20 minutes. Once all the liquid has been absorbed, fluff the quinoa and let it cool.
Step 5
In a large bowl, whisk together 6 tablespoons oil, maple syrup, vinegar, mustard, garlic, remaining ½ teaspoon salt and remaining ½ teaspoon black pepper.
Step 6
Into a medium skillet set over medium-high heat, add remaining oil. Add ham and cook, stirring occasionally, for 5 – 7 minutes or until heated through and starting to brown. Transfer to serving bowl.
Step 7
Add quinoa, apple, Brussels sprouts, chives and parsley to serving bowl; toss until well coated. Gently stir in roasted beets and sprinkle with goat cheese.
tips
For easier preparation, use precooked beets.
Sprinkle salad with chopped toasted pecans or walnuts if desired.