This vibrant Quinoa and Roasted Beet Salad is a perfect addition to your collection of Healthy Beet Recipes. You’ll love this colorful and nutritious dish for a light lunch or a delightful side. It’s surprisingly easy to make and packed with flavor.
Key Ingredients & Substitutions
- Beets: Use fresh beets for the best flavor. Canned beets can work in a pinch, but fresh are superior for roasting.
- Quinoa: White, red, or tricolor quinoa all work well.
- Feta Cheese: Goat cheese or crumbled dairy-free feta are good alternatives.
- Walnuts: Pecans or almonds can be used instead.
- Lemon: Essential for brightness; lime juice is an acceptable substitute.
Ingredients
For the Salad:
- 3 medium beets, trimmed and scrubbed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted walnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
For the Lemon-Herb Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 4
- Calories per serving: Approximately 320 calories
- Tools Needed: Baking sheet, medium saucepan, large mixing bowl
Step-by-Step Instructions
1. Prepare and Roast the Beets
Preheat your oven to 400°F (200°C). Cut the trimmed beets into 1-inch cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes, or until tender.
2. Cook the Quinoa
While the beets are roasting, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
3. Make the Lemon-Herb Dressing
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, and minced garlic. Season with salt and pepper to your liking.
4. Assemble the Salad
In a large mixing bowl, combine the cooked quinoa and roasted beets. Pour the dressing over the quinoa and beets, tossing gently to coat everything evenly.
5. Finish and Serve
Stir in the crumbled feta cheese, toasted walnuts, and chopped fresh parsley. Taste and adjust seasonings if needed. Serve warm or at room temperature as a delicious part of your Healthy Beet Recipes repertoire.
Variation Ideas
- Add diced cucumber or cherry tomatoes for extra crunch and freshness.
- Include a handful of baby spinach or arugula for more greens.
- Try a balsamic glaze instead of lemon for a different flavor profile.
- Add grilled chickpeas for extra protein and texture.
Storage Instructions
You can store leftover Quinoa and Roasted Beet Salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature, making it a great meal prep option. Do not reheat in the microwave as it can alter the texture.
Frequently Asked Questions (FAQ)
- Can I make this salad ahead of time? Yes, you can prepare all components a day in advance and assemble just before serving.
- How do I toast walnuts? Spread walnuts in a single layer on a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant.
- Are beets good for you? Absolutely! Beets are packed with vitamins, minerals, and antioxidants, making them excellent for your health.
- What kind of quinoa should I use? Any color of quinoa (white, red, or tricolor) works perfectly in this recipe.
- Can I eat this salad cold? Yes, this Quinoa and Roasted Beet Salad is delicious served warm, at room temperature, or chilled.
- Is this recipe gluten-free? Yes, quinoa is naturally gluten-free, making this a great option for those with sensitivities.