In a small bowl, combine the yogurt with the dill, Pure Lemon Paste, red onion, vinegar, salt and pepper. Whisk until smooth. Add milk, about a teaspoon at a time, until desired consistency is achieved. For best flavor, prepare and refrigerate at least 1 hour prior to serving.
Preheat oven to 350°F. Remove any greens and thin roots from the beets. Wash, dry and wrap with aluminum foil so that the beet sits in the center and the foil opens to the top. Roast for about 45 minutes. Test for doneness by opening the top of the foil and inserting a knife into the top of the beet, it should enter easily. Remove from oven and let sit without unwrapping for 15 minutes. Remove from the foil and rinse the under cold water rubbing the surface to remove the outer skin. Slice into thin slices; set aside.
While the beets are cooking, cook the quinoa according to package directions. Stir the chopped spinach and 2 teaspoons of Pure Lemon Paste into the cooked quinoa.
Place ¼ of the quinoa into a flat bowl. Top with ¼ of the beets, edamame, red pepper strips and onion. Drizzle with dressing just before serving. Serve warm or cold.
In a small bowl, combine the yogurt with the dill, Pure Lemon Paste, red onion, vinegar, salt and pepper. Whisk until smooth. Add milk, about a teaspoon at a time, until desired consistency is achieved. For best flavor, prepare and refrigerate at least 1 hour prior to serving.
Preheat oven to 176.6°C. Remove any greens and thin roots from the beets. Wash, dry and wrap with aluminum foil so that the beet sits in the center and the foil opens to the top. Roast for about 45 minutes. Test for doneness by opening the top of the foil and inserting a knife into the top of the beet, it should enter easily. Remove from oven and let sit without unwrapping for 15 minutes. Remove from the foil and rinse the under cold water rubbing the surface to remove the outer skin. Slice into thin slices; set aside.
While the beets are cooking, cook the quinoa according to package directions. Stir the chopped spinach and 2 teaspoons of Pure Lemon Paste into the cooked quinoa.
Place ¼ of the quinoa into a flat bowl. Top with ¼ of the beets, edamame, red pepper strips and onion. Drizzle with dressing just before serving. Serve warm or cold.
Pure Lemon Paste
