Roasted Vegetable Quinoa Salad

Name: Roasted Vegetable Quinoa Salad
Ingredients: 5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces; 3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces; 1 medium head bok choy, cut in half lengthwise; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon raspberry vinegar; 1 cup cooked quinoa; 1/4 cup dried cranberries; 1/4 cup pepitas (toasted pumpkin seeds); 1 heaping tablespoon chopped fresh parsley; 1 blood orange, peel and white pith removed, cut into chunks or segmented; 1/4 cup crumbled goat cheese