Combine quinoa, lentils or chick peas, grated beets and sliced radishes and set aside.

Boil beets like you would regular potatoes until are easily pierced with a knife.

Make your vinaigrette dressing by mixing together balsamic vinegar, juice of ½ lemon and chopped up parsley, then slowly pour in olive oil in a thin and steady stream while whisking the entire time. You can use an immersion blender or food processor if you like your vinaigrette to be very smooth but a regular whisk will also do the trick.

Dress your salad with vinaigrette until evenly coated, taste it and add salt if needed, toss with rocket/arugula and goat cheese. Allow 15 minutes in the fridge before serving for the flavours to meld.