Winter Salad loaded with veggies, quinoa, and feta cheese

Preheat oven to 400F. Spray a baking sheet with non-stick spray and place 1-2 medium sized beets on it (whole, washed). Bake for 10 minutes. Then add 1 lb Brussels sprouts cut in halves and coated with 1 tbsp avocado oil, 2 tbsp balsamic vinegar, 1 tsp garlic powder, and a sprinkle of salt and pepper. Add the Brussels sprouts to the baking sheet and bake for 30 minutes. Next, add 2 cups of kale coated with 1 tbsp balsamic vinegar, 1/2 tbsp avocado oil, and a sprinkle of salt and pepper. Bake for 5 more minutes. Remove the pan, take out the beets, rinse them with cold water, and peel. Cut the beets into small pieces, place them back on the baking sheet, and bake for 5 more minutes. Serve the roasted vegetables and beets with cooked quinoa, blueberries, and feta cheese. For a totally plant-based meal, omit the feta.