Servings
Font
Back
Roasted Beet and Quinoa Salad
5 from 12 votes

Roasted Beet and Quinoa Salad

This Roasted Beet and Quinoa Salad combines tender roasted beets with fluffy cooked quinoa, mixed greens, and nuts or seeds, all tossed in a tangy apple cider vinegar dressing. The beets are roasted to a soft texture with a lightly charred exterior, enhancing their earthy sweetness. The dressing includes Dijon mustard and garlic powder for depth, making this salad a flavorful, hearty dish suitable as a side or light meal.

Prep Time
15 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Servings: 4 to 6
Calories: 699 kcal
Course: Salad, Lunch
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 425 degrees F. and line a large baking sheet with a silicone mat or parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Once the quinoa and beets are ready and cooling down, make the dressing.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 4 to 6

Amount Per Serving

Calories 699

% 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.