Preheat oven to 400°F.
Toss chopped beets in coconut oil until coated.
Place on baking sheet and roast for 25-30 minutes until tender.
While the beets are roasting, add the quinoa and water to a medium sized saucepan and bring to a boil.
Reduce heat and simmer for 12-15 minutes until water is absorbed.
Once cooked, fluff quinoa with a fork, remove from heat and allow to cool. You may want to spread it out onto a large plate or baking sheet to shorten the cooling time.
Once tender, remove the beets from oven and set aside to cool.
When the beets and quinoa have cooled, combine with remaining ingredients- fennel, dill, lemon juice, olive oil, salt and pepper in a large mixing bowl.
Stir until well combined.
Too hot to roast beets? You can julienne, spiralize or shred raw beats into this salad instead. Roasting them takes you straight to tasty town while the raw option is a little further away, but still good.