Honey-Roasted Carrot and Quinoa Salad

INGREDIENTS

• 1 cup quinoa, rinsed well in a fine-mesh sieve
• 1/4 cup olive oil plus more for baking sheet
• 2 tablespoons apple cider
• 2 tablespoons honey
• Freshly ground black pepper
• 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
• 1 tablespoon apple cider vinegar
• 2 teaspoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup pickled beets, cut into matchsticks
• 2 tablespoons coarsely chopped fresh dill
• 1 head butter lettuce, leaves torn, or a few handfuls of fresh arugula
• 4 ounces fresh mozzarella, cut into cubes (optional)