Preheat oven to 400°

Rinse and dry beets. Place beets inside foil, drizzling with a bit of olive oil before wrapping them in the foil. Place on a baking sheet and bake for 1 hour, or until tender.

Once roasted, remove from oven and cool until you are able to handle. Using a paper towel, peel beet skins off and pat to dry. Cut beets into small chunks and set aside [I used a small heart shaped cookie cutter to cut out some shapes to place on top of the salad]

While beets are roasting begin preparing quinoa. Rinse quinoa in a fine mesh strainer, and add to medium sized pot with 1 ½ cups water and a ¼ teaspoon sea salt, then bring to a boil. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.

Meanwhile, prepare dressing by whisking all ingredients together in a small bowl.

Taste and adjust seasonings as needed.

When quinoa is done cooking remove from heat and fluff with a fork. Place in a large bowl and add chopped beets. Give it a good stir until salad is nice and pink. Add dressing and continue to stir to coat.

Salad is best served warm. Once plated garnish with orange zest and cilantro as desired.

Leftovers can be refrigerated up to 4 days