4 beets with the greens attached
3 cloves of garlic, minced
2 tsp olive oil
½ red onion, diced
1 tsp apple cider vinegar
1 cup of cooked quinoa
2 tbsp fresh chopped dill
1.5 ounces feta cheese, crumbled
Salt and pepper to taste
Pre-heat oven to 375.
Peel beets and cut them into small bite-sized pieces. Toss beets with one teaspoon of olive oil, garlic, salt and pepper.
Place beets on a rimmed baking sheet and pop in the oven for thirty minutes or until the beets are fork tender.
While the beats are cooking, heat remaining olive oil in a nonstick sauté pan over a medium high heat. Reserve 2 tbsp of onion and set aside. Toss the remainder of the onion into the oil and cook for about five minutes or until the onions are tender.
Stir in beet greens and apple cider vinegar. Allow to cook until the greens are just wilted – this will only take a minute or so.
Allow everything to cool a bit before assembling the salad.
In a large bowl combine the two tablespoons of raw onion that you reserved earlier with dill, beet greens, roasted beets, and quinoa. Season with salt and pepper.
Gently toss in the feta cheese and serve.