Quinoa with Roasted Beets and Thyme Vinaigrette

Preheat oven to 450°F. Cut tops off beets and trim root ends. Halve or quarter beets. Place beets and garlic in a 15x10-inch baking pan. Drizzle with 1 Tbsp. of the oil and sprinkle with 1/4 tsp. of the salt and the pepper; toss to coat. Cover with foil.

Roast 20 to 25 minutes or until beets are tender. Let stand, covered, 15 minutes. If desired, to remove skins, wrap beets, one at a time, in a paper towel and gently rub to remove skins. (If skins are very tender, you do not need to remove them.) Mash garlic.

Meanwhile, in a medium saucepan combine the water, quinoa, and the remaining 1/4 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.

For vinaigrette, in a screw-top jar combine the remaining 3 Tbsp. oil, the mashed garlic, vinegar, thyme, and mustard. Season to taste with additional salt and pepper. Cover and shake well.

In a serving dish arrainge cooked quinoa, vinaigrette, cheese, walnuts, and shallot.

Top quinoa mixture with roasted beets. Sprinkle with additional snipped fresh thyme. Serve warm or at room temperature.