The whole beet quinoa salad - Penguin Books Australia

Ingredients

• 4 medium beets, with the greens attached
• 2 teaspoons extra-virgin olive oil
• 3 garlic olives, finely chopped
• salt and pepper, to taste
• ½ red onion, finely chopped
• 1 teaspoon apple cider vinegar
• 2 tablespoons chopped dill
• 1 cup perfectly cooked quinoa (pg 52), cooled
• 2 ounces (56g) feta cheese, crumbled