Cookbook

Place beets in a roasting pan, rub them with 1 Tbsp of the oil and sprinkle wiht pepper. Cover the pan tightly with foil and roast the beets for about 1h, or until they are just tender. Cool slightly.

Meanwhile, to cook the quinoa, heat the remaining table spoon of oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for about 3', or until the quinoa is toasted. Add 1 2/3 cups of water and bring to a boil. Cover the pan, reduce the heat to medium- low and simmer for about 20', or until the quinoa has absorbed the liquid and is tender. Turn off the heat, uncover the pan and cool completely.

When the beets are cool enough to handle, rub off the skin. Cut each beet into 6 wedges and place in a bowl.

Vinagrette: whisk vinegar, shallots, oil and tarragon to blend. Season the vinagreete to taste with pepper. Add 3 Tbsp of the vinaigrette to the cooked beets and toss to coast. Let stand for 30'.

In a large bowl, toss the arugula and fennel with enough of the vinagrette to coat lightly.

Mound the quinoa on a platter. Top with the arugula and fennel and then with the beets. Scatter the pecans over the salad and crumble the cheese over it. Drizzle with the remaining vinaigrette and serve immediately.

Journal.