Roasted Beet, Quinoa, and Greens Salad with Dill Dressing

Adapted from Andrea Bemis

Salad:
All the beets in your box
One bunch of kale, chard, or beet greens
One onion
Two cloves of garlic, or more per your taste
1/2 cup quinoa or other grain
Dressing:
1/4 cup tahini
2 tbs olive oil
Juice from 1 lemon
3 tbs water
1 clove of minced garlic
1/4 cup dill, minced
Dash of salt

1) Roast your beets. You can roast beets in wedges, wrapped in foil, or oven-steamed in a pan with water. Once cooled, remove the skins.
2) While the beets cook, prepare the quinoa.
3) Sauté your onions, then add garlic and kale or beet greens until soft.
3) Make the dressing, mixing with a whisk or an immersion blender.
4) Combine the quinoa, greens, beets, and dressing, and toss to combine.