How to Make a Delicious Roasted Beet and Quinoa Salad with Goat Cheese

Simple Summary

This vibrant Roasted Beet and Quinoa Salad combines earthy roasted beets with protein-packed quinoa, creating a nutritious and colorful dish perfect for any season.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 medium beets, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, toasted and roughly chopped
• 2 ounces goat cheese, crumbled
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a bowl, toss the beet cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 35-40 minutes, or until tender when pierced with a fork. Let cool.

3. While the beets are roasting, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.

4. In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, honey, and Dijon mustard to make the dressing. Season with salt and pepper to taste.

5. In a large bowl, combine the cooled quinoa, roasted beets, red onion, and parsley.

6. Pour the dressing over the salad and toss gently to combine.

7. Top the salad with crumbled goat cheese and toasted walnuts.

8. Serve immediately or chill for an hour to allow flavors to meld.

Chef's Notes

• For a vegan version, omit the goat cheese or replace it with a plant-based alternative.
• You can roast the beets a day ahead to save time.
• Try adding other roasted vegetables like carrots or sweet potatoes for variety.
• Leftover salad will keep well in the refrigerator for up to 3 days.

Nutritional Info

Per serving: Approximately 350 calories. This salad is rich in fiber, protein, and healthy fats. Beets are high in vitamins C and B6, while quinoa provides all nine essential amino acids. The walnuts offer omega-3 fatty acids, making this a heart-healthy dish.

Serving Suggestions

Serve this salad as a light lunch on its own, or as a side dish with grilled chicken or fish for dinner. It pairs well with a crisp white wine like Sauvignon Blanc. For a beautiful presentation, serve on a bed of mixed greens and garnish with additional fresh herbs.