Add vibrant color and flavor to your table for any occasion with this plate of layered roasted beets topped with leafy arugula, a simple zesty dressing and protein-packed Success® Tri-Color Quinoa.
Prepare quinoa according to package directions. Toss with oil, lemon juice, salt and pepper (set lemon zest aside); let cool slightly. Add arugula and red onion; toss well.
Meanwhile, arrange sliced beets on serving platter. Spoon quinoa mixture over top. Garnish with capers and lemon zest.
To roast beets, preheat oven to 425°F. Drizzle beets with 1 tbsp olive oil and season with pinch each of salt and pepper. Wrap each beet individually in double layer of foil, folding and crimping edges to seal package. Bake for 30 to 40 minutes or until fork-tender.