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Preheat your oven to 400°F (200°C).
Toss the diced sweet potatoes and beets with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, combine the rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water gradually until the dressing reaches your desired consistency.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and beets. Drizzle with the tangy lemon tahini dressing and toss gently to combine.
Top with chopped fresh parsley and crumbled feta cheese, if using.