Peel the beetroots and place them in a baking bag. Flavor it with a pinch of salt and add 2 spoonfuls of water. Close the bag, and bake the beetroots in an oven at 170 °C for about 30 minutes. When it is done, cool them and cut them into smaller pieces.

Cook the quinoa in boiling water for about 13-15 minutes. Drain and cool it.

Dice the feta cheese (or goat cheese) into smaller pieces.

Pour the Sour cherry balsamico in a closeable jar and add a pinch of salt, allowing the salt crystals to dissolve.

Add a pinch of pepper and, finally, the pistachio oil. Shake the content of the jar thoroughly.

Put the beetroot, the quinoa, the feta cheese and the salad in a mixing bowl, pour on the dressing, and toss them together.