b"Winter Beet and Quinoa Salad with Blood Orange and Shaved Fennel June 29-July 24, 2020From David Burke Orange LawnOver 100 classes in creativearts, music, science and sportsFlexible scheduleOn-site aftercaresomadultschool.org973.378.7620Celtics Basketball Camp St. Joseph's, Maplewood will host a summer Basketball Camp for six weeks for Boys and Girls in Grades 2 to 79am- 3pm June 22- June 26 Space is limited, Register Today! **discounts before June 29- July 3June 1st**Before June 1st: $250 per week- multiple weeks: July 6- July 10 $225 per week July 13- July 17 After June 1st: $300 per week- family discount: Ingredients July 20- July 24 $225 per childJuly 27- July 31 For more info contact: stjosephcyobb@aol.com 6 beets salt and pepper & visit our website at www.stjosephscyo.org1 cup quinoa 4 tablespoons extra virgin olive oil 2 blood oranges (reserve 1 tablespoon)1 head fennel 1 tablespoon sherry vinegar, aged if 8 ounces goat cheeseallow available to come to room temperature 1 tablespoon lemon juice 4 sprigs rosemary3 shaved raw baby beets for garnish4 sprigs thyme watercress for garnishBeetsWash beets and wrap loosely in aluminum foil, season with thyme, rosemary sprigs, salt and pepper. Roast until fork tender at 350 degrees for approximate-ly 1 hour (time will vary according to size). Once fork tender, remove from the oven and set aside to cool, discard herbs, then peel and cut (large dice). Place into a bowl and drizzle with 3 tablespoons of extra virgin olive oil and sherry vinegar.Quinoa Combine quinoa with 2 cups water or chicken stock and cook according to package instructions.OrangesRemove peel and pith and slice and dice smaller than beets.FennelShave very thin on mandoline, or thinly slice with a sharp knife. PlatingToss beets and oranges together in the same bowl with sherry vinegar and 3 tablespoons of the olive oil. Toss fennel in separate bowl with 1 tablespoon lemon juice and remaining 1 tablespoon olive oil. Add quinoa. Season with salt and pepper. Smear goat cheese as the base on a salad plate, then set fennel and quinoa on top, finish with the beets and orange segments and garnish with shaved raw baby be ets and watercress.food matters /25"