Balsamic Beets with Fennel and Quinoa

Toast pumpkin seeds in a preheated 250º F oven for about 20 minutes until lightly toasted.

Cover beets with water in a saucepan and cook with lid on for 35 to 40 minutes or until tender. Rinse under cold water and peel off the skin. Dice into medium-size pieces.

Place quinoa in a saucepan with 1 cup filtered water. Bring to a boil, then turn heat down to low and simmer with lid on for 12 minutes. Turn off the heat and let quinoa sit for 15 to 20 minutes. Loosen with a fork.

Cut the fennel bulb in half and discard the core. Slice thinly. Chop the red onion and fresh basil or mint.

Combine vinegar, tamari, oil and salt in a small mixing bowl.

Combine beets, quinoa, fennel and onion in a mixing bowl. Add arugula and basil or mint and toss with dressing. Sprinkle with toasted pumpkin seeds. This salad can be served warm or cold.