I excitedly planted an entire row of beets in our garden this year. After waiting ten weeks, I recently harvested a few of them to check on their size and realized I have a row of tiny beets. Maybe it's because I failed to thin them properly when they began sprouting from the ground, thus not leaving adequate room for them to grow larger. Or maybe it's because I unknowingly bought seeds for a variety of smallish beets, or maybe the beets in the stores are beets on steroids. Either way, I'm not sure I can do much with beets this tiny. Those gorgeous beet greens are another story though. My plan is to steam them soon and hope they aren't bitter! 

Recently my neighbor shared with me some beets she bought and I jumped on the chance to make this quinoa salad. I have made this salad for years, but not as often as I would like because I think beets in the grocery store are too expensive. I find it hard to pay $2.99 for 2-3 beets, although I know I'd happily pay $10 in a restaurant for a salad this good (and not nearly as large a portion as this entire recipe makes). I just need to remember that comparison when I'm standing in the produce section debating whether to buy the beets. 

This salad is dreamy and creamy, the perfect blend of flavors and textures. Super summery. Super healthy. Super tasty. Super pretty. Super PDF.