Bring a large pot of salted water to boil.
Trim the roots from 1 bunch of beets (reserve the greens) and scrub them with a brush or sponge under running water. Drop into the water. Simmer the beets until they are tender. Remove them from the water with a slotted spoon and run under cold water, then allow to cool.
Rinse 1 C. quinoa well, then drain. Toast in a pot for 3 minutes, then add 1 1/4 C. water and bring to a boil, then turn the heat to low and cook until water is absorbed. Fluff with a fork, the cover again for 5 minutes.
Trim the leaves and stems off 1 fennel bulb. Cut it in half from top to bottom and remove the tough core. Use a mandoline or sharp knife to finely slice the bulb. Chop the slices in half if they are too long.
In a bowl whisk together the juice and zest of 1/2 lemon, 2 T. olive oil, and a pinch of salt and pepper. Add the fennel and toss to coat. (Optional: if you like anise flavor, add 1 T. chopped fennel leaves to the bowl).
Trim 1/2 lb. green beans. Drop into the salted water you cooked the beets in. When the water returns to a boil, drain the pot and rinse the beans with cold water. Chop into 2-3 pieces.
When the beets are cool enough, peel them with your fingers. Cut each beet in half, then cut into small dice.
Mince 1 small clove of garlic and combine with another 1/2 lemon’s worth of juice plus salt and pepper. Whisk in 2 T. olive oil, then toss with the beets and green beans.
Combine the all the vegetables and the quinoa in a large bowl. Taste and adjust the seasonings, adding crumbled goat or feta cheese if you like.
Serve with sauteed beet greens and/or kale.