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1
Preheat oven to 425F.
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2
Trim beets, leaving about two inches of stem; set greens aside. Wash off any dirt.
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3
Wrap beets in tinfoil and place on a baking sheet. Roast for 45-60 minutes, until fork tender. Remove from oven and let cool before trimming ends and removing skin. Cut into 1/2 inch wedges. (Can be done ahead. Keep in a sealed container in refrigerator until ready for use.)
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4
Remove the red stems from the beet greens and cut the leaves into 1 inch wide strips. Wash well and dry.
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5
Bring quinoa and water, with a pinch of salt, to a boil in a medium saucepan.
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6
Cover and simmer over low for 10-15 minutes, until liquid is absorbed.
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7
Meanwhile, heat olive oil in a large saute pan.
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8
Saute sliced shallots until they begin to soften, about 5 minutes. Add 1 tbsp balsamic vinegar and a pinch of salt and pepper. Continue cooking for another couple of minutes, then add garlic.
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9
Add beet greens and toss together. Cook until greens are wilted, about 5 minutes.
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10
Toss in roasted beets and remaining tbsp balsamic vinegar. Cook to heat through. Season with salt and pepper.
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11
Stir pesto into cooked quinoa. Season with salt and pepper if needed.
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12
Spoon quinoa into bowls and top with roasted beets and greens. Crumble goat cheese on top.
