Roasted Beet & Quinoa Salad
A bright, flavorful, and nutrient-dense roasted beet and quinoa salad with a tangy vinaigrette. Perfect as a side or main, it’s packed with plant-based protein, fiber, and healthy fats, making it a satisfying and versatile option for everyday meals or meal prep.
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.
