Roasted Beets with Feta and Dill 
Serves: 4 to 6
8 large beets, washed and quartered
1 tablespoon of oil
1/4 teaspoon of salt
lots of freshly ground pepper
1/4 cup of feta cheese
3 tablespoons of freshly chopped dill
Preheat your oven to 350F.  Toss the quartered, skin on beets with the oil, salt and pepper and spread out evenly on a baking tray.  Roast in the oven until slightly soft, about 45 minutes.  Another option is to boil or steam the quartered beets.  Cooking the beets with the skin on, makes for easy removal of the skin after they are cooked.
After cooling the beets slightly, I like to gently push the skin off while the beet is emerged in some water.  This helps with the red fingers.  The skin should gently come off.  Toss the beets with the fresh dill and feta while still hot and serve.  If you roast extra, you can just  pan fry for a minute or two with some butter in a pan to reheat. - From Sara's Be Nourished By Food Blog
- - - ~ - - -

Zuquinoa Salad

I'm not great at measuring things and for this one it really doesn't matter, so here's what you need (and I'm pretty sure you have nearly all of this in your fridge/cupboard).
Cooked quinoa (if we ever had leftover quinoa we'd use it, but I just cook some and then run it under cold water-same thing.)
Shredded carrots
Shredded zucchini
Fresh dill
Olive Oil
Vinegar (I've used both balsamic and red wine vinegar and they were both good, will try white wine next).
Salt and pepper.
That's it.  Seriously.  Sounds kind of bland right?

I think it's the dill that does it for me.  (In all fairness Mark made a subtle comment that suggested maybe I'd gone a little overboard on the dill, but I thought it was just right, so add it to your taste).  I've only used Jen's fresh dill so I don't know what dried dill would be like, but I think it's the freshness of everything that makes it so light yet satisfying.  I used a lot of zucchini (one whole smallish one of both green and yellow) and a fair bit of feta, but I could have cut back on both without affecting the final product.  I wasn't wasting the new candy baby carrots on shredding so I used old, last season carrots and they were fine. - From Sally's Real Food Blog