Roasted Beet and Quinoa Salad
Roasted beets and cooked quinoa form the base of this hearty salad, finished with toasted walnuts, avocado, and a tangy citrus dressing. Roasting the beets concentrates their natural sweetness and deepens their earthy flavor before they meet the nutty grain. It works equally well as a main or a substantial side dish.
Equipment
- 1 Baking sheet
- 1 Medium saucepan
- 1 Small mixing bowl
- 1 Large salad bowl
Ingredients
Salad
- 3 medium beets peeled and cut into 1-inch cubes
- 1 tablespoon olive oil extra virgin
- 1 cup quinoa rinsed thoroughly
- 2 cups water
- 1 medium avocado sliced
- ½ cup walnuts lightly toasted and roughly chopped
- ¼ cup fresh parsley chopped
Citrus Dressing
- 3 tablespoons olive oil extra virgin
- 2 tablespoons fresh lemon juice from about 1 medium lemon
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup pure, optional for sweetness
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt or to taste
- ⅛ teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed beets with 1 tablespoon of olive oil and a pinch of salt. Spread evenly on the baking sheet and roast for 35–40 minutes, turning halfway through, until fork-tender and slightly caramelized around the edges.
- While the beets roast, rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa and reduce the heat to low. Cover and simmer for 15 minutes or until the water is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup (if using), Dijon mustard, salt, and black pepper until emulsified.
- In a large salad bowl, combine the quinoa, roasted beets, toasted walnuts, and chopped parsley. Drizzle over the dressing and toss gently to coat.
- Top with freshly sliced avocado just before serving. Optional: garnish with microgreens or additional parsley for color.
Notes
- Substitute walnuts with pumpkin seeds for a nut-free version.
- Golden beets may be used for a milder, slightly sweeter profile.
- Letting the salad sit for 10–15 minutes before serving allows flavors to meld beautifully.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 11gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 17gSodium: 266mgPotassium: 999mgFiber: 11gSugar: 11gVitamin A: 441IUVitamin C: 19mgCalcium: 73mgIron: 4mg
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