I haven’t quite convinced the kids to have my feel-good salad pictured here — which is greens tossed with Inca red quinoa, goat cheese, cooked beets, and a basic vinaigrette. (I call it “feel-good” because I somehow feel healthier and five pounds lighter after consuming it. Still working on the science behind this theory.) But I have convinced them to try the beets because beets…are pink. And like salmon and that delicious Icelandic grapefruit yogurt I brought home last year, that was all the spin I needed to get them to shove a spoonful down the hatch. My youngest didn’t eat all of the beets. She saved a few and then used a remaining chunk to “paint” her dinner plate. (Next post: Table Manners!) To cook the beets: Cut off the stems, then wrap beets in foil and bake at 400°F for about 30 minutes. When they are cooked, peel the tough skin, and chop up.