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ROASTED BEET AND QUINOA SALAD

Ah, the delectable Roasted Beet and Quinoa Salad! A meal brimming with nutrients, vibrant colors, and flavors that dance on the palate. Whether you’re a fitness enthusiast or someone simply chasing a healthful meal, this Roasted Beet and Quinoa Salad is your ticket to a culinary delight. Let’s delve into this epicurean journey.
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Nutritions

Nutrition Facts
ROASTED BEET AND QUINOA SALAD
Amount per Serving
Calories
280
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
10
mg
3
%
Sodium
 
250
mg
11
%
Carbohydrates
 
40
g
13
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Beets 3 medium-sized (3 medium-sized beets: about 500g)
  • Quinoa 1 cup (1 cup: approximately 190g)
  • Olive oil 2 tablespoons (2 tablespoons: about 30ml)
  • Fresh lemon juice 2 tablespoons (2 tablespoons: about 30ml)
  • Fresh dill chopped, 2 tablespoons (2 tablespoons: about 8g)
  • Salt to taste (a pinch: approximately 1g)
  • Black pepper freshly ground, to taste (a pinch: about 1g)
  • Feta cheese crumbled, 1/2 cup (1/2 cup: roughly 75g)
  • Fresh arugula 2 cups (2 cups: about 60g)
  • Walnuts toasted and chopped, 1/4 cup (1/4 cup: approximately 30g)
  • Red onion thinly sliced, 1 small (1 small onion: around 70g)

Instructions

  • Preheat your oven to 400°F (200°C).
  • Wash the beets and trim off the ends. Coat them lightly with 1 tablespoon of olive oil.
  • Wrap each beet in foil and place on a baking tray.
  • Roast in the oven for about 30 minutes or until tender.
  • While the beets are roasting, rinse the quinoa under cold water until the water runs clear.
  • In a saucepan, bring 2 cups of water to a boil. Add quinoa and a pinch of salt.
  • Reduce the heat to medium-low and cover. Let the quinoa simmer for about 15 minutes or until the water is absorbed.
  • Remove from heat and let the quinoa sit for 5 minutes, then fluff with a fork.
  • Once the beets are cool enough to handle, peel and dice them.
  • In a large mixing bowl, combine the roasted beets, cooked quinoa, lemon juice, remaining olive oil, dill, salt, and pepper. Toss to mix well.
  • Gently fold in the feta cheese, arugula, walnuts, and red onion slices.
  • Adjust seasoning if necessary.

Notes

TIPS:
For a zestier flavor, consider adding some orange zest to the salad. Always allow the Roasted Beet and Quinoa Salad to sit for a few minutes after preparing to let the flavors meld. If not a fan of feta, consider using goat cheese as a substitute. Store any leftover salad in an airtight container in the refrigerator. It tastes even better the next day!
SERVING SUGGESTIONS:
Serve the Roasted Beet and Quinoa Salad as a standalone meal or as a side dish to grilled chicken or fish. Garnish with extra dill or mint leaves for a refreshing touch. Pair the salad with a chilled glass of your favorite non-alcoholic beverage and enjoy every bite of this delightful Roasted Beet and Quinoa Salad.