Cook the beetroot in boiling water for about 30 minutes. Rinse quinoa and cook in 1⁄2 l boiling salted water (1⁄2 TL salt) according to the instructions on the packet. Roast the pistachios in a pan without fat. Take them out and let them cool down.
Pour the quinoa into a sieve, drain. Drain the beetroot and let it cool down.
Sort the salad, wash and drain. Clean, wash and cut spring onions into rings. Halve the pomegranate, break into large pieces and remove the seeds. Mix vinegar, mustard, salt and pepper.
Add oil. Peel and chop the beetroot. Chop the pistachios. Wash, quarter, core and dice apples. Mix the prepared salad ingredients and serve. Fold goat's cheese loosely into the salad.