Ingredients:

• 1 medium golden beet, roasted
• 1 medium red beet, roasted
• 2 medium Idaho® Russet Potatoes, washed and diced
• 1 tablespoon canola oil
• Salt and pepper to taste
• 1 cup tri-color quinoa, cooked
• 1 lemon, zested & juiced
• 1 medium carrot
• 2 eggs
• 4 cups baby spinach, washed
• 1 tablespoon olive oil, optional

Directions:

1. Preheat oven to 375°F
2. Wrap each beet in foil and roast for 45 - 60 minutes, until tender.
3. While beets are roasting; toss potatoes with oil, sprinkle with salt and pepper. Lay in a single layer on a baking sheet and roast for 30 minutes, or until browned and tender.
4. When beets are cooked, remove from oven and let cool. When cool enough to handle, remove skin by rubbing with paper towels. Skin should slip off easily. Slice beets and set aside.
5. Cook quinoa according to package instructions, mix with lemon zest and set aside.
6. Using a vegetable peeler, make carrot "ribbons" by peeling carrot into strips.
7. Poach egg: Bring a pan of water to a simmer. Stir water to form a whirlpool and slowly lower egg into water and cook until whites are set, but yolk is still runny - about 4 minutes.  Remove from water and drain on paper towel.

Assemble:

1. Place 2 cups of spinach into each bowl. Drizzle with olive oil, if desired. Squeeze lemon over the greens and season with salt and pepper.
2. Add quinoa, beets, carrots and potato on top of the spinach and top with poached egg. Season with salt and pepper, if needed.