Heat oven to 200°C.
While oven is heating up, prepare beetroot by peeling and cutting into eighths.
On large baking sheet, toss beets with oil, salt and pepper.
Roast 30 to 40 minutes, stirring twice during roasting, until beetroot are tender.
Meanwhile, whisk together all Vinaigrette ingredients.
Empty contents of SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic in large bowl, breaking apart any large pieces.
Add roasted beetroot, rocket, pistachios and goat cheese; toss with Vinaigrette. Serve immediately.