• Beets - Wash and trim beets. Place on aluminum foil, drizzle with oil, season with salt and wrap into a sealed pouch. Bake at 350 degrees for 45 minutes. Test doneness with paring knife, looking for no resistance. Peel and cut beets into any shape you like.
• Quinoa - Rinse the quinoa under running water for a minute or two. In a small-sized pot, combine the quinoa and 1 cup water. Bring the mixture to a boil, cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from the heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
• Toast the nuts - In a small pan over medium heat, toast the nuts, stirring frequently, until they start to turn golden on the edges, about 5 minutes. (Keep an eye on these!) Let cool.
• To prepare the vinaigrette dressing: Whisk together all of the ingredients except olive oil. Whisk in olive oil a little at a time until emulsified. Season to taste.

Salad Assembly

• In a large serving bowl, combine the prepared beets, roughly chopped spinach (or beet greens and cooked quinoa.
• Drizzle as much dressing as you like over the mixture and gently toss to combine.
• Top with nuts, chives and feta cheese.
• Season to taste with salt and black pepper.
• Serve and enjoy!