Imagine the earthy sweetness of roasted beets mingling with the nutty crunch of quinoa, all harmonized by a drizzle of zesty dressing. The Roasted Beet and Quinoa Salad is not just a dish; it’s a vibrant celebration of flavors and textures that dances on your palate. As you take your first bite, the warmth of the beets contrasts beautifully with the coolness of fresh greens, making each mouthful a delightful surprise.
This salad is a perfect choice for a midweek dinner or a weekend gathering, easily bringing color and sophistication to your table. The enticing aromas of roasted beets fill your kitchen, inviting everyone to the table. Plus, with just a few simple steps, you can whip this up in no time.
In this article, you’ll learn how to craft this deliciously wholesome salad, customize it to your taste, and impress your family and friends with a nutritious meal that looks as good as it tastes. Get ready to elevate your salad game!
Why You’ll Love This Roasted Beet and Quinoa Salad
This vibrant salad is not only visually stunning but also brimming with health benefits and flavor. Here’s why it should be on your dinner table:
- Quick to make — Whip this up in under 30 minutes, making it an ideal choice for busy weeknights.
- Nutritious powerhouse — Packed with antioxidants from beets and protein from quinoa, it supports overall health.
- Perfect for meal prep — Prepare it ahead of time for delicious, grab-and-go lunches throughout the week.
- Kid-approved — The earthy sweetness of roasted beets makes it a hit with younger palates.
- Impressive for guests — This salad’s stunning colors and bold flavors make it a showstopper at dinner parties.
- Dietary-friendly — Naturally gluten-free and vegan, it caters to a variety of dietary preferences.
- Minimal cleanup — Roast, mix, and enjoy—this one-bowl recipe means less time cleaning up!
Ingredients
For the Salad
- 2 cups cooked quinoa (about 1 cup uncooked)
- 2 medium beets (roasted and diced)
- 1 cup arugula (or baby spinach)
- 1/2 cup feta cheese (crumbled, optional)
- 1/4 cup walnuts (chopped, toasted)
- 1/4 cup red onion (finely chopped)
- 1 medium avocado (diced, optional)
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan option)
- Salt and pepper (to taste)
Equipment Needed
- Large mixing bowl
- Medium saucepan (for quinoa)
- Colander (for rinsing quinoa)
- baking sheet (for roasting beets)
- Aluminum foil (for wrapping beets while roasting)
- Sharp knife (for cutting beets and vegetables)
- Cutting board
- Whisk (for dressing)
- Salad spinner (optional but helpful, for drying greens)
How to Make Roasted Beet and Quinoa Salad
Prepare the Beets
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and trim the beets. Scrub the beets under cold water and trim off the greens and long roots.
- Wrap the beets in foil. Place each beet on a piece of aluminum foil, drizzle with olive oil, and season with salt. Wrap tightly.
- Bake the beets. Place the wrapped beets on the baking sheet and roast in the oven for about 45-60 minutes, or until tender. You can check doneness by inserting a fork.
- Cool and peel the beets. Let the beets cool for a few minutes, then unwrap and peel off the skins. Cut them into bite-sized pieces.
Cook the Quinoa
- Rinse the quinoa. Place the quinoa in a fine-mesh strainer and rinse under cold water for about 1 minute to remove bitterness.
- Cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups (475 ml) of water and a pinch of salt. Bring to a boil over medium heat.
- Simmer. Reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa. After resting, uncover the pot and fluff the quinoa with a fork. Set aside to cool.
Assemble the Salad
- Mix the salad ingredients. In a large bowl, combine the roasted beets, cooked quinoa, chopped parsley, crumbled feta cheese, and chopped walnuts.
- Make the dressing. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
- Dress the salad. Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
- Adjust flavors as needed. Taste the salad and add more salt, pepper, or honey if desired to enhance the flavors.
- Serve chilled or at room temperature. Transfer the salad to a serving dish and enjoy immediately, or refrigerate for up to 2 days.
Tips for the Best Roasted Beet and Quinoa Salad
- Choose fresh beets — Look for firm, smooth-skinned beets. Fresh, in-season beets will provide the best flavor and sweetness.
- Rinse quinoa thoroughly — Rinse the quinoa under cold water before cooking to remove its natural coating, called saponin, which can taste bitter.
- Don’t overcrowd the baking sheet — When roasting beets, space them out on the baking sheet to promote even cooking and caramelization.
- Experiment with herbs — Fresh herbs like dill, basil, or parsley can elevate the salad. Add them just before serving for maximum flavor.
- Make it ahead — Both the quinoa and beets can be roasted in advance. Store them separately in the fridge for up to 3 days, then combine just before serving.
- Add crunch — Incorporate nuts or seeds, like toasted walnuts or pumpkin seeds, for added texture and healthy fats.
Variations to Try
- Citrus zest twist — Add orange or lemon zest to the dressing for a bright, zesty flavor.
- Spicy kick — Mix in a pinch of cayenne pepper or diced jalapeño for some heat.
- Cheese upgrade — Crumble feta or goat cheese over the top for a creamy contrast.
- Fruit infusion — Toss in diced apples or pomegranate seeds for a burst of sweetness and color.
How to Store Roasted Beet and Quinoa Salad
Room Temperature: It’s best to consume Roasted Beet and Quinoa Salad right after preparation. If left at room temperature, it should not sit out for more than 2 hours to ensure food safety.
Refrigerator: Store in an airtight container for up to 5 days. Make sure to let the salad cool completely before sealing to avoid condensation.
Freezer: This salad does not freeze well due to the texture of the beets and quinoa. It’s recommended to avoid freezing for optimal freshness. However, if necessary, store in a freezer bag for up to 2 months.
How to Reheat
For best results, reheat on the stovetop over low heat for 5-7 minutes, stirring occasionally. Alternatively, microwave on medium power for 1-2 minutes, ensuring not to overheat to maintain texture.
Make-Ahead Tips
Prepare the quinoa and roast the beets a day in advance. Store them separately, then combine with other ingredients just before serving to keep the salad fresh and vibrant.
Nutrition Information
Estimated values per serving. Nutrition may vary based on ingredients used.
| Serving Size | 1 cup |
| Calories | 220 kcal |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 34g |
| Fiber | 6g |
| Sugar | 4g |
| Protein | 7g |
| Sodium | 150mg |
Frequently Asked Questions
Can I use quinoa flakes instead of whole quinoa?
Yes, you can use quinoa flakes, but keep in mind that they cook faster than whole quinoa. Adjust the cooking time accordingly to avoid a mushy texture.
How can I make this salad vegan?
This recipe is naturally vegan as it doesn’t include any animal products. Just ensure your dressing is also vegan-friendly, avoiding honey or dairy-based ingredients.
What is the best way to store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. If possible, keep the dressing separate until you’re ready to serve to maintain freshness.
Can I double this recipe for a larger crowd?
Absolutely! You can easily double all the ingredients to serve more people. Just ensure you adjust your mixing bowl size and cooking times as needed.
Why did my beets turn out tough?
Tough beets could be a sign that they weren’t roasted long enough. Ensure they are fork-tender before removing them from the oven—if they’re still hard, give them additional roasting time.
What pairs well with this salad for a complete meal?
This salad pairs wonderfully with grilled chicken or chickpeas for added protein. It also complements roasted vegetables or a light soup for a balanced meal.
Can I prepare this salad ahead of time?
Yes! You can roast the beets and cook the quinoa in advance. Just mix everything together and add dressing right before serving for optimal freshness.
How can I add more flavor to the dressing?
To enhance the flavor of your dressing, consider adding ingredients like lemon zest, fresh herbs, or a dash of mustard. Experimenting with different vinegars can also add a unique twist!
Final Thoughts
This Roasted Beet and Quinoa Salad is not just a feast for the eyes, but also a celebration of flavors and textures that makes it ideal for any occasion—from casual lunches to festive gatherings. Its vibrant colors and wholesome ingredients offer a delightful and nutritious boost to your day.
We encourage you to give this recipe a try and experience the joy it brings. Don’t forget to leave a comment below with your thoughts and rating! If you love it, share it with friends or post it on social media so others can enjoy this fantastic dish too. Happy cooking!