Heat up a gas grill.

Cut and separate the greens, stems and beetroot. Place the greens in a salad spinner, rinse + spin. Peel the roots. Chop up the stems into 1/2 inch bits + pieces.

Chop up the onion and place in a dry skillet (I prefer cast iron) over medium heat. When it starts to sizzle and sound as if it is sticking, toss and add a splash of water.

As the onions cook, place the peeled beets on their side and (ideally with a large knife) slice them into 1/2 inch thick disks. Drop them into a shallow dish with all of the olive oil. Toss and dip the beets until they are lightly coated.

Reduce the grill to the lowest heat. Place the beets on the grill carefully and sear on the first side for about 5-10 minutes until char marks appear. Flip them over and sear on the other side for 5-10 minutes. My beets are rarely all ready at the same time, just so you know. If one feels too crisp, but still hard, move it to a cooler area.

While those grill, attend the onions. Pour the olive oil that you used to oil up the beets in with the cooking onions. Also add beet stems. Toss and continue to sear. Once the onions are starting to get color and the stems are looking more tender, add in the quinoa. Give it an opportunity to crisp by letting it sear for a few minutes before tossing it and repeating until the quinoa is heated through.

Shake the greens dry and stack up in a pile. Roll up into a cigar and slice thin strips. Toss the greens with the balsamic vinegar, use more of less dressing depending on the amount of greens in your bunch. Taste and adjust.

To serve, pile up the quinoa, top with the greens and finish with the beet disks. This is amazing with a crumble of your favorite nuts (pistachios, walnuts, pecans) or even a bit of cheese (feta, parmesan, etc).