Roasted Beetroot Salad with Goat Cheese, Quinoa, and Orange

Ingredients:

• 5 small carrots (about 450 g), peeled and cut into 1 cm pieces.
• 3 large beetroots (about 450g), peeled and cut into 1cm pieces.
• 1 medium bunch bok choy, cut in half lengthwise
• 2 tbsp olive oil for baking
• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tbsp raspberry vinegar
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds, shelled
• 1 heaping tbsp chopped parsley
• 1 blood orange, peeled and pith removed, cut into chunks or segments
• 1/4 cup crumbled goat cheese

Preparation:

1. Preheat oven to 190°C.
   
   In a baking dish or on a baking sheet, toss the carrots, beets, and bok choy with 2 tablespoons of olive oil and season with salt and pepper. Bake until the vegetables are golden brown, about 20 minutes. Let cool.
2. Meanwhile, in a small bowl, combine the olive oil, apple cider vinegar, and raspberry vinegar. Season the dressing with salt and pepper and set aside.
3. Cut the bok choy into 2.5 cm pieces and toss into a large bowl; the leaves will fall off, but get everything in the bowl. Add the carrots, beets, quinoa, cranberries, pumpkin seeds, parsley, and orange slices.
   
   Drizzle with the vinaigrette and toss to coat evenly. Season with salt and pepper. Top with crumbled goat cheese and serve immediately.