This vibrant Roasted Beet and Quinoa Salad is a colorful, nutrient-packed dish that’s as satisfying as it is healthy.
Loaded with plant-based protein from quinoa, fiber from beets and greens, and heart-healthy fats from olive oil and nuts, it’s a balanced meal that fuels your body.
Quick to prepare and perfect for meal prep, it’s a flavorful, everyday salad that never feels boring.
Roasted Beet & Quinoa Salad
Equipment
- Measuring cups (for dry and liquid ingredients)
- Measuring spoons (for spices and small quantities)
- Baking sheet (large, for roasting beets)
- Strainer (for rinsing quinoa)
- Mixing bowl (large, for tossing salad)
- Jar with lid (for shaking dressing)
- Silicone mat or parchment paper (for lining baking sheet)
- Aluminum foil (for covering beets while roasting)
Ingredients
Salad:
- 1 ½ cups uncooked quinoa
- 2 pounds beets peeled and cut into bite-size pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ tablespoon sugar
- 5 ounces mixed greens
- 1 –2 cups nuts or seeds of choice
Dressing:
- 2 tablespoons olive oil
- 3 tablespoons water
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 1 tablespoon Dijon mustard
- ¼ cup fresh parsley chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Start by setting your oven to 425°F (220°C) to ensure it reaches the ideal roasting temperature while you prepare the ingredients. Line a large baking sheet with a silicone baking mat or parchment paper to prevent the beets from sticking and make cleanup easier. Set aside so everything is ready when you place the beets in the oven.
- Rinse and Cook Quinoa: Measure 1 ½ cups of uncooked quinoa and place it in a fine-mesh strainer. Rinse thoroughly under cold running water for at least 30 seconds. This step removes the natural saponins, which can taste bitter if left on the grains. Once rinsed, cook the quinoa according to the package instructions, usually by simmering in water until tender and fluffy. Fluff with a fork and allow it to cool slightly while you roast the beets.
- Prepare Beets for Roasting: Peel and cut 2 pounds of fresh beets into bite-size chunks, trying to make them as uniform as possible so they roast evenly. Place the chopped beets on the prepared baking sheet. Drizzle them evenly with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon of salt and ½ tablespoon of sugar. Toss gently with your hands or a spatula to coat each piece evenly.
- Cover and Roast Beets: Cover the baking sheet loosely with aluminum foil to trap steam and help the beets cook through without drying out. Place the sheet on the middle oven rack and roast for 35 minutes. After this initial cooking, carefully lift the foil and pierce a beet piece with a fork to check for tenderness. If it isn’t soft, return it to the oven for a few more minutes.
- Broil Beets for a Light Char: Once the beets are tender, remove the foil entirely and switch the oven to the broil setting. Broil for 2–5 minutes, keeping a close eye to avoid burning, until they develop a lightly caramelized and slightly charred surface. Remove from the oven and transfer to a cooling rack to bring them closer to room temperature.
- Prepare the Dressing: While the quinoa and beets are cooling, make the dressing. In a jar with a secure lid, combine 2 tablespoons olive oil, 3 tablespoons water, 2 tablespoons apple cider vinegar, ½ teaspoon salt, ½ teaspoon black pepper, 2 teaspoons garlic powder, 1 tablespoon Dijon mustard, and ¼ cup chopped parsley. Seal the jar tightly and shake vigorously for 10–20 seconds until fully emulsified. Set aside to allow the flavors to meld.
- Combine Quinoa and Beets: In a large mixing bowl, add the cooked quinoa and roasted beets. Pour in half of the prepared dressing and gently toss everything together until well coated. If the quinoa is still slightly warm, place the bowl in the refrigerator for a short period to allow the salad to cool before adding delicate greens.
- Add Greens and Nuts: Once the quinoa mixture is at a safe serving temperature, add 5 ounces of mixed greens and 1–2 cups of your choice of nuts or seeds. Gently toss to combine, ensuring the greens are lightly coated but not wilted, and the nuts or seeds are evenly distributed throughout the salad.
- Serve and Garnish: Transfer the salad to a serving bowl or plate. Offer the remaining dressing on the side so each person can add extra if desired. This also keeps the salad fresh if serving later. Optional garnish with extra parsley or a light drizzle of olive oil for visual appeal and added flavor.
- Tips for Best Flavor and Storage: For optimal taste, let the salad sit for 10–15 minutes after tossing with the first half of the dressing. This allows the quinoa to absorb the flavors and the beets to release some of their natural sweetness. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The salad can also be enjoyed cold or at room temperature, making it ideal for meal prep or quick lunches.
Notes
- Rinse quinoa thoroughly: Always wash quinoa under cold running water using a fine-mesh strainer. This removes the natural saponins, which can give a bitter or soapy taste if left on.
- Uniform beet pieces: Cutting the beets into similar sizes ensures even roasting and consistent tenderness.
- Use gloves if needed: Beets can stain hands and cutting boards. Wearing disposable or reusable gloves can save a lot of cleanup.
- Timing the dressing: For the best flavor, prepare the dressing early to allow the ingredients to meld. Adding half the dressing to slightly warm quinoa helps it absorb flavors more effectively.
- Nuts and seeds: Toasting nuts or seeds lightly before adding them to the salad enhances their crunch and flavor, but it’s optional if you prefer a raw texture.
Chef’s Secrets: Techniques And Flavor Enhancements
To elevate this salad, focus on layering flavors and textures.
Roasting the beets until tender but finishing under the broiler develops subtle caramelization, adding a slightly smoky-sweet note.
Fluffing the quinoa before mixing prevents clumping and ensures every bite has light, airy grains.
For extra depth, consider adding a splash of citrus juice—lemon or orange—to the dressing, which brightens the earthy flavors of the beets.
Experimenting with herbs like dill or chives can also complement the parsley and give the salad an elevated, fresh taste.
Serving Suggestions: Ideas For Enjoying Salad
This roasted beet and quinoa salad is versatile.
Serve it as a light lunch on its own, topped with avocado slices or crumbled feta for extra richness.
As a side dish, it pairs beautifully with grilled vegetables, roasted chicken, or pan-seared fish.
For a more hearty bowl, you can mix in roasted sweet potatoes or chickpeas.
Drizzle the remaining dressing just before serving to keep the greens fresh and add a final zing.
It’s also a perfect dish to bring to picnics, potlucks, or casual gatherings due to its visual appeal and vibrant colors.
Storage Tips: Keep Salad Fresh Longer
Store the salad in an airtight container in the refrigerator for up to 3–4 days.
Keep the dressing separate if you want the greens to stay crisp for later servings.
If the quinoa and beets have absorbed most of the dressing, a quick stir and a splash of extra vinegar or olive oil can refresh the flavors.
Leftover salad can be enjoyed cold or slightly warmed, making it convenient for quick lunches or meal-prep bowls.
Nuts and seeds are best added just before serving if you want them to stay crunchy.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Absolutely! The quinoa and roasted beets can be prepared a day in advance. Combine them with dressing and store in the fridge. Add the greens and nuts just before serving to maintain freshness.
2. What can I use instead of beets?
You can substitute roasted sweet potatoes, carrots, or butternut squash for a different flavor and texture while keeping the dish colorful and nutrient-dense.
3. How do I store leftovers without soggy greens?
Keep the dressing separate until ready to serve, and only toss with the greens and nuts right before eating. This prevents wilting and maintains the salad’s crunch.
4. Can I adjust the dressing for different flavors?
Yes! You can swap apple cider vinegar for lemon juice or add a teaspoon of honey or maple syrup for a touch of sweetness. Fresh herbs like dill or basil also complement the salad beautifully.
5. Is this salad suitable for meal prep?
Definitely. The quinoa and roasted beets hold up well in the fridge for a few days, making it ideal for lunch boxes or quick dinners. Just store the greens separately and add them when ready to eat.
