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ROASTED BEET AND QUINOA SALAD

5 from 1 vote
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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 280
Ingredients Method Notes

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)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash the beets and trim off the ends. Coat them lightly with 1 tablespoon of olive oil.
  3. Wrap each beet in foil and place on a baking tray.
  4. Roast in the oven for about 30 minutes or until tender.
  5. While the beets are roasting, rinse the quinoa under cold water until the water runs clear.
  6. In a saucepan, bring 2 cups of water to a boil. Add quinoa and a pinch of salt.
  7. Reduce the heat to medium-low and cover. Let the quinoa simmer for about 15 minutes or until the water is absorbed.
  8. Remove from heat and let the quinoa sit for 5 minutes, then fluff with a fork.
  9. Once the beets are cool enough to handle, peel and dice them.
  10. In a large mixing bowl, combine the roasted beets, cooked quinoa, lemon juice, remaining olive oil, dill, salt, and pepper. Toss to mix well.
  11. Gently fold in the feta cheese, arugula, walnuts, and red onion slices.
  12. 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.