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Preheat oven to 425
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Make individual foil packets for beets, drizzle beets with 1-2 tablespoons olive oil, seal the foil tightly, and transfer to a baking sheet
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Roast in oven for 60 - 75 minutes, depending on size
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Toss carrots and Brussels sprouts with 1-2 tablespoons olive oil, thyme, and a pinch of salt and pepper in a baking dish, roast for the last 30-35 minutes of the roasting beets
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Times will vary according to the size of the vegetables, roast until fork tender or texture of preference
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While vegetables are roasting, prepare quinoa according to package directions, spread out on a baking sheet or parchment paper to cool
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Toss kale in a large salad bowl with about 1 tablespoon olive oil and salt, and massage into leaves for 5 minutes or so
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Combine clementine dressing ingredients in a mason jar and shake vigorously
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Add the quinoa to the kale and toss to combine
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When vegetables are done set carrots and Brussels sprouts aside to cool slightly
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Unwrap beets, peel with a paring knife and cut into 1 inch pieces
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Top kale and quinoa with all the roasted vegetables and either toss with dressing or serve with dressing on the side