1 bunch beets (including greens)
1 large onion
1 Cup quinoa (rinsed)
2 Cups filtered water
Extra virgin olive oil
Balsamic vinegar
Sea salt
Black pepper

Roast beets, wrapped in foil, in oven for about one hour (bigger beets take longer) at 400º.

Start onions around the same time as the beets as they will take roughly one hour to caramelize. Peel onion. Thinly slice onion into half moons.

Put enough olive oil into a pan to thinly coat the bottom. Add onions to cold pan (you get more of an “olive oil” flavor this way). Put on medium heat. Toss until onions are shiny with oil. Stir occasionally during the course of the next hour so the onions won’t stick to the pan.

After the beets and onions have been cooking for 30 minutes, start the quinoa. Put the rinsed quinoa and two cups water in a pot with a pinch of sea salt. Bring to a boil. Reduce heat to low and cover. Cook covered for 30 minutes.

As the onions start to turn brown but aren’t completely caramelized, add a hearty splash of balsamic vinegar. The balsamic vinegar will reduce and create a nice glaze.

Once the onions have caramelized, add the beet greens (tougher stems removed) by shredding the leaves by hand and putting them on top of the onions. Cover for a couple of minutes until the leaves are bright green and wilted being careful not to overcook. Take off heat and mix well.

Remove beets from oven. To “dye” the quinoa pink, pour in the beet juice from the foil and stir until uniformly colored pink. You can either chop up the beets (skins and all) and mix in with the greens mixture, or serve whole.

Serve greens and beets on top of quinoa. Salt and pepper to taste.