First boil the beets until tender. Place the beets in a large saucepan and add water to cover. Bring to a boil, lower heat to a simmer until tender, about 45 minutes. Cool beets, peel, and dice. Make sure to save the liquid!

Cook the quinoa in the beet cooking liquid, adding in water if necessary to equal 3 cups. Bring quinoa and water to a boil, cover and lower heat and simmer for 10 – 20 minutes or until done. Rest off heat for 5 minutes and fluff with a fork.

Preheat oven to 400 degrees F. Trim asparagus and drizzle with olive oil, salt and pepper. Roast in the oven at 400 degrees F for 20-25 minutes.

Wash the beet greens and cut into pieces.

Then make the dressing! Whisk together lemon, honey, red wine vinegar, and cayenne pepper. Then drizzle in extra virgin olive oil while whisking. Season with salt, pepper and cilantro.

Then assemble! Mix together quinoa, diced beets, julienne carrots, red onions, beet greens and dressing.

Top with goat cheese and pistachios and eat up!