Winter Salad with Veggies, Quinoa and Feta

Preheat oven to 400F.

Spray a baking sheet with non-stick spray.

Place 1-2 medium sized beets (whole, washed) on the baking sheet and bake for 10 minutes.

Cut 1 lb Brussels sprouts in halves and coat with 1 tbsp avocado oil, 2 tbsp balsamic vinegar, 1 tsp garlic powder, and a sprinkle of salt and pepper.

Add the coated Brussels sprouts to the baking sheet and bake for 30 minutes.

Coat 2 cups of kale with 1 tbsp balsamic vinegar, 0.5 tbsp avocado oil, and a sprinkle of salt and pepper.

Add the coated kale to the baking sheet and bake for 5 more minutes.

Remove the pan from the oven.

Rinse the beets with cold water, peel them, cut into small pieces, and place back on the baking sheet.

Bake for 5 more minutes.

Serve with cooked quinoa, blueberries, and feta cheese.

Note: Omit beets or feta for a plant-based version.