Preheat oven to 200°C (180°C fan-forced).

Cut the stems off beetroots, keep the leaves. Wash roots and leaves separately. Roughly chop leaves.

Wrap each unpeeled beetroot in foil. Place on a baking tray and roast until soft to the touch (be careful not to burn yourself!). Depending on size, this should take 30-40 minutes.

While beetroot cooks, rinse quinoa until the water comes out clear. Place in a small saucepan with 3/4 cup water, cover with a lid and simmer until all the water is absorbed. Turn off heat, add beetroot leaves and mix well to let heat wilt them.

Cook eggs to your liking. I like mine soft-boiled but hard-boiled them or poached work well, too.

When beetroots are cooked, open foil and let them cool slightly. Peel by rubbing skin with your fingers (you can use gloves to prevent getting purple-coloured and/or burnt fingers). Cut in large chunks and mix with quinoa.

Season quinoa/beetroot mix with salt, pepper, balsamic and olive oil. Plate and top with cheese and eggs.