Roasted Beet and Quinoa Salad
User Reviews
5
Roasted Beet and Quinoa Salad
Description
Roasted Beet and Quinoa Salad features quinoa cooked after thorough rinsing to remove bitterness, paired with bite-sized roasted beets that are drizzled with olive oil, salt, and sugar before roasting. The beets are covered and roasted until tender, then uncovered and broiled briefly to add a slight char which intensifies their flavor. Mixed greens and nuts or seeds add varied texture and nutritional balance.
The dressing combines olive oil, water, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and fresh parsley to create a tart and herbaceous component that contrasts with the earthy beets and mild quinoa. Adding half the dressing to warm quinoa helps absorb flavors more effectively, while leaving some for tossing with greens balances the salad.
This salad works well as a colorful, nutrient-rich side dish or light lunch. The combination of roasted vegetables, grains, and a zesty dressing delivers layered flavors and satisfying textures. Preparing the dressing early and allowing the salad to rest enhances flavor melding. Wearing gloves during beet preparation helps prevent staining.
Ingredients
- 1 ½ cups quinoa uncooked raw
- 2 pounds beet cut into bite-size pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ tablespoon sugar
- 5 ounces mixed greens
- 1 to 2 cups nuts or seeds, your choice
Dressing
- 2 tablespoons olive oil
- 3 tablespoons of water
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 1 tablespoon Dijon mustard
- ¼ cup parsley chopped
Instructions
- Preheat the oven to 425 degrees F. and line a large baking sheet with a silicone mat or parchment paper. Set aside.
- Using a fine strainer, wash the raw quinoa thoroughly to remove the bitter flavor. Cook according to package instructions. While the quinoa is cooking, prepare the beets.
- Place the beets on the baking sheet, drizzle olive oil, and sprinkle the salt and sugar. Mix and spread them in a single layer. Cover the baking sheet with aluminum foil.
- Roast on the middle rack of the oven for 35 minutes. Carefully lift the aluminum foil and remove one of the chunks of beet. Taste to see if it’s tender. Add more time accordingly to reach a soft texture. Once they are fully cooked, remove the aluminum foil and broil for 2 to 5 minutes or until a light charred texture is achieved. Remove from the oven and set aside on a cooling rack.
- Once the quinoa and beets are ready and cooling down, make the dressing.
- In a jar with a lid add the olive oil, water, apple cider vinegar, salt, black pepper, garlic powder, dijon mustard, and parsley. Tightly close the jar with the lid and shake for 10 to 20 seconds. Set aside.
- In a large salad bowl, add the quinoa and beets. Add ½ of the dressing and mix well. If the quinoa is still warm, place the bowl in the refrigerator until chilled, otherwise, add the arugula and nuts/seeds, and toss to mix.
- Serve with the remaining dressing on the side.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitter coating.
- Wear gloves and promptly clean utensils when handling beets to avoid staining.
- Make the dressing early and allow it to meld before tossing salad for improved flavor integration.
- Add dressing to warm quinoa first to enhance flavor absorption, then toss salad with remaining dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Calories | 699kcal | 35% |
| Carbohydrates | 77g | 26% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 23g | 115% |
| Sodium | 830mg | 35% |
| Potassium | 1488mg | 32% |
| Fiber | 16g | 64% |
| Sugar | 17g | 34% |
| Vitamin A | 3949IU | 79% |
| Vitamin C | 49mg | 54% |
| Calcium | 193mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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