Preparation

• Bring a large pot of water to a boil, add the beets and boil for about an hour until fork-tender. Alternatively, wrap them in foil and roast on a baking sheet for 40 to 70 minutes until cooked. Remove from heat, let cool, peel, and cut into 1-inch cubes. Transfer to a small bowl, add ¼ cup of basil to the beets, and mix.
• Meanwhile, cook the quinoa in salted water for about 15 minutes. Bring to a boil until water reaches the surface of the quinoa, then cover and simmer. Transfer the quinoa to a salad bowl.
• Using a sharp knife, cut the top and bottom of the oranges. Slice off the sides of each orange, following its natural curve, to remove the skin and pith. Cut each orange into cross-sections.
• In a pan over medium heat, toast the cumin seeds until fragrant. Combine the seeds in the salad bowl with the quinoa. Add the endives and the remaining basil, and mix well.
• To make the dressing, whisk together all ingredients in a small bowl.
• Drizzle 1 tablespoon of dressing over the beet-basil mixture and mix well. Pour the remaining dressing into the quinoa salad and mix thoroughly.