Preheat oven to 375 F.

Trim the tops and bottoms from the beets, then wrap each beet individually in foil.

Bake until they’re soft enough for a knife to pierce the skin easily, about 45 to 90 minutes depending on size. Let the beets cool, then peel them under running water.

Cut beets into large dice.

Meanwhile, cook quinoa per package directions.

Heat olive oil and add garlic and lemon rind. Cook for two minutes, then add vinegar, lemon juice, and mustard. Mix well and remove from heat.

Mix all ingredients and serve.