Wash beets and greens, cut off greens and set aside. Roast beets in oven preheated to 400 F for about 1 hour, until skin peels away and they become tender. Let cool, then peel off the skins and finely dice the beets. Saute the beet greens in a pan while the beets are roasting.
Boil the water, then add the quinoa and turn the heat down. Cook until the water is absorbed and the quinoa is tender. Once cool, stir in the diced beets and chopped mint leaves until the quinoa turns pink!
Make the dressing by whisking the miso, water, sugar, vinegar, and soy sauce together in a bowl. Then slowly add the oils while whisking so that the dressing becomes creamy.
Finely slice the shallots and fry them in the olive oil.
Arrange the greens, then the quinoa and beet mixture, then the shallots, and finally drizzle on the dressing (you probably won't need all of the dressing but you can keep the leftover dressing in a jar). Enjoy!
***This recipe was inspired by a salad I ate at Unicornius Restaurant in Barcelona, Spain. It's not exactly the same, but I think it still tastes pretty good. I hope that you will like it too!***