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5.0 from 3 votes

Roasted beet, quinoa, and carrot salad

This roasted beet, quinoa, and carrot salad is packed with healthy and good-for-you ingredients! It's super flavorful and has the best lemon dressing!

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 6 servings
Calories: 463 kcal
Course: Side Dish , Salad , Appetizer
Cuisine: American

Ingredients

  • 1 pound medium beets, peeled and cut into 1-inch wedges
  • 2 tablespoons olive oil for beets
  • ½ pound medium carrots 2-3 medium carrots
  • 1 tablespoon olive oil for carrots
  • fine sea salt to taste
  • ground black pepper to taste
  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 ounces mixed greens lettuce about 1 cup
  • ⅓ cup honey roasted sliced almonds
  • ⅓ cup crumbled goat cheese
Lemon Vinaigrette
  • ¼ cup red wine vinegar
  • 1 ½ tablespoons Dijon mustard
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic 
  • ½ cup olive oil
  • 3 tablespoons fresh lemon juice juice of about 1 large lemon

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Toss 1 pound medium beets, peeled and cut into 1-inch wedges in a bowl with 2 tablespoons olive oil. Arrange on one half of a large baking sheet.
  3. Toss ½ pound medium carrots in a bowl with 1 tablespoon olive oil and arrange on the other sideof the baking sheet. Season the beets and carrots with fine sea salt and ground black pepper. Roast for 30-35 minutes until tender.
  4. Meanwhile, prepare the quinoa by rinsing 1 cup uncooked quinoa in a fine mesh sieve to remove the bitter coating. Combine the quinoa with 2 cups water in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for 15 minutes or until the water has been completely absorbed by the quinoa.
  5. Turn off the heat and let the quinoa stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside until it is completely cool.
  6. Meanwhile, prep the lemon vinaigrette by whisking ¼ cup red wine vinegar, 1 ½ tablespoons dijon mustard, ½ teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon minced garlic, and ½ teaspoon or so fine sea salt in a small bowl. Slowly whisk in the ½ cup olive oil and 3 tablespoons fresh lemon juice. Cover and store in the refrigerator until you are ready to serve.
  7. Toss the cooled quinoa and 4 ounces mixed greens lettuce in a large bowl. Add the roasted beets and carrots, then top with ⅓ cup honey roasted sliced almonds and ⅓ cup crumbled goat cheese.
  8. Pour as much of the dressing as you'd like over the salad and toss to coat. Serve immediately.
  9. If you plan to serve this salad later, hold the dressing on the side until just before serving.

Nutrition Information

Calories 463kcal (23%) Carbohydrates 32g (11%) Protein 10g (20%) Fat 34g (52%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 22g Trans Fat 0.002g Cholesterol 6mg (2%) Sodium 182mg (8%) Potassium 640mg (18%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 6576IU (132%) Vitamin C 10mg (11%) Calcium 94mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 463

% Daily Value*

Calories 463kcal 23%
Carbohydrates 32g 11%
Protein 10g 20%
Fat 34g 52%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 22g 110%
Trans Fat 0.002g 0%
Cholesterol 6mg 2%
Sodium 182mg 8%
Potassium 640mg 14%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 6576IU 132%
Vitamin C 10mg 11%
Calcium 94mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.