This is one of my favorite ways to eat. Super vegetable-y and delicious. First, I cooked the beets in vinegar, water, salt and sugar in the oven until they became tender but NOT mushy!! Next, I sautéed a small red onion in olive oil before adding in roughly chopped snap peas and shitake mushrooms. In a separate pot, I cooked the quinoa until just done. When the beets were ready, I mixed everything together with a little lemon juice, olive oil, sherry vinegar, salt and pepper. Served with a side of roasted potatoes.