Beets and Beans are cooked, and the fennel is marinated raw.  For convenience the beets are steamed in this recipe, but they can also be oven roasted.  This is a salad can be a whole meal.

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.