Roasted Beet and Ham Quinoa Bowl

With a sweet and tangy maple vinaigrette, this harvest salad is perfect for autumn dinners.

Ingredients

• 6 small beets (about 1 1/4 lbs total)
• 1/2 cup olive oil, divided
• 3/4 tsp salt, divided
• 3/4 tsp black pepper, divided
• 1 cup quinoa
• 1/4 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 pkg (14 oz) Kentucky Legend Diced & Cubed Ham
• 1 apple, cored and chopped into 1-inch chunks
• 3 cups shaved Brussels sprouts
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh parsley
• 1/2 cup crumbled goat cheese

Directions

1. Preheat oven to 425°F.
2. Arrange 2 sheets of foil on work surface. Divide beets between sheets. Drizzle each with 1/2 tbsp oil and season with 1/4 tsp salt and 1/4 tsp black pepper; seal foil around beets.
3. Bake for 40 to 45 minutes or until tender. Let cool slightly. Peel and cut into 1-inch chunks.
4. Meanwhile, cook quinoa according to package directions.
5. In large bowl, whisk together 6 tbsp oil, maple syrup, vinegar, mustard, garlic, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper.
6. Into medium skillet set over medium-high heat, add remaining oil. Add ham and cook, stirring occasionally, for 5 to 7 minutes or until heated through and starting to brown. Transfer to serving bowl.
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 easy preparation, use precooked beets. They can be found in most supermarkets.

Sprinkle salad also with chopped toasted pecans or walnuts if desired.