Serves 4 15 small, mixed - coloured beetroot, scrubbed, leaves trimmed off (any
tender young leaves set aside) 2 large garlic cloves, left whole in their
skins 50g hazelnuts 200g quinoa 400 ml vegetable stock 200g feta cheese, drained and roughly cubed 3 tbsp chives, chopped Handful of
young beet leaves or chard leaves