Why You’ll Love This Roasted Beet and Quinoa Salad
- It’s a true texture adventure. Every single forkful is different—you get the soft, yielding beets, the fluffy quinoa, the creamy burst of goat cheese, and the satisfying crunch of walnuts. It’s never, ever boring.
- The colors are just stunning. This salad is a showstopper. The deep reds and purples from the beets against the white cheese and green herbs make it almost too pretty to eat. Almost.
- It’s incredibly versatile and forgiving. Don’t have walnuts? Use pecans. Not a fan of goat cheese? Feta works beautifully. It’s a fantastic template for using what you have on hand.
- It gets even better as it sits. This is a meal-prep dream. The flavors meld and deepen overnight in the fridge, making your future self very, very happy come lunchtime.
Ingredients & Tools
- 3 medium red beets (about 1 lb / 450 g total)
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt, divided
- 1 cup uncooked quinoa, rinsed well
- 1 3/4 cups water or vegetable broth
- 1/2 cup chopped walnuts, toasted
- 4 oz goat cheese, crumbled
- 1/4 cup finely chopped red onion
- 1/4 cup fresh parsley, chopped
- For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/4 tsp black pepper
Tools: A rimmed baking sheet, parchment paper, a medium saucepan with a lid, a small bowl for whisking.
The real stars here are, of course, the beets and quinoa. Using fresh beets instead of pre-cooked makes a world of difference in flavor and texture. And a quick rinse of the quinoa before cooking is a non-negotiable step—it washes away its natural bitter coating, called saponin, ensuring your salad tastes clean and nutty, not soapy.
Serves: 4 as a main | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip toasting the walnuts. Toasting nuts is one of those tiny tasks with a massive payoff. It wakes up their oils and gives them a deeper, richer flavor that stands up to the boldness of the beets. Just a few minutes in a dry pan until fragrant—you’ll notice the difference immediately.
- Rinsing quinoa is key. I know I mentioned it above, but it’s worth repeating. That bitter coating is nature’s way of protecting the seed from birds, but it’s not so great for our salads. A fine-mesh strainer is perfect for the job.
- Embrace the beet-stained hands. Beets will color everything they touch, including your fingers. Wearing disposable gloves while peeling and chopping is a great trick, or you can just lean into it—a little lemon juice works wonders to remove the stain afterward.
- Let your beets cool completely. It’s tempting to toss everything together while the beets are still warm, but patience pays off. Warm beets will wilt the herbs and melt the goat cheese. Letting them cool ensures every ingredient stays distinct and perfect.
How to Make Roasted Beet and Quinoa Salad
Step 1: Roast the Beets. Preheat your oven to 400°F (200°C). Scrub the beets thoroughly under running water to remove any dirt—no need to peel them yet. Pat them dry, then place them on a large piece of foil on a baking sheet. Drizzle with the 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of the salt. Wrap the foil tightly around the beets to create a sealed packet. Roast for 45-60 minutes, or until you can easily pierce the largest beet with a knife. The aroma in your kitchen will be wonderfully earthy and sweet.
Step 2: Cook the Quinoa. While the beets are roasting, rinse the quinoa under cold water in a fine-mesh strainer for about a minute. Add it to a medium saucepan with the water or broth and the remaining 1/4 teaspoon of salt. Bring to a boil, then immediately reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” (the germ) have spiraled out. Remove from the heat and let it sit, covered, for 10 minutes. Then, fluff it with a fork—this is crucial for light, fluffy quinoa.
Step 3: Make the Vinaigrette. In your small bowl, whisk together the 1/4 cup olive oil, lemon juice, Dijon mustard, minced garlic, and black pepper. Whisk until the mixture is emulsified and looks glossy. Honestly, taste it! You might want a pinch more salt or a squeeze more lemon. This is your chance to make it perfect for your palate.
Step 4: Toast the Walnuts. Place the chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they become fragrant and take on a slightly darker color. Watch them closely—they can go from perfectly toasted to burnt in a flash. Transfer them to a plate to cool.
Step 5: Assemble the Salad. Once the beets are cool enough to handle, use a paper towel to rub the skins off—they should slip off very easily. Then, dice the beets into 1/2-inch cubes. In a large serving bowl, combine the cooled quinoa, diced beets, toasted walnuts, crumbled goat cheese, red onion, and parsley. The colors at this stage are just incredible.
Step 6: Dress and Serve. Drizzle about three-quarters of the vinaigrette over the salad and toss gently to combine. You want everything to be lightly coated. Give it a taste and add the remaining dressing if you like. The trick is to dress it just enough so the flavors sing, but not so much that it becomes soggy. Let it sit for 5-10 minutes before serving to allow the flavors to marry.
Serving Suggestions
Complementary Dishes
- Grilled Lemon Herb Chicken — The bright, herby flavors are a classic pairing with the earthy beets and make the salad a more substantial meal.
- Pan-Seared Salmon with a Dill Crust — The richness of the salmon is cut beautifully by the acidity in the salad’s vinaigrette, creating a perfectly balanced plate.
- A Simple Lentil Soup — Serving a cup of soup alongside this salad turns it into a cozy, complete dinner that feels nourishing and warm.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrus notes and high acidity will mirror the lemon in the dressing and cleanse the palate between bites.
- Sparkling Water with Lemon and Thyme — A non-alcoholic option that’s just as celebratory; the bubbles and herbs are incredibly refreshing.
- Earl Grey Iced Tea — The bergamot in the tea has a lovely floral-citrus quality that surprisingly complements the earthy tones of the salad.
Something Sweet
- Lemon Olive Oil Cake — It continues the citrus theme in the most delightful way, offering a moist, not-too-sweet ending that feels light.
- Dark Chocolate and Orange Truffles — A few bites of something rich and dark provide a wonderful contrast to the fresh, vibrant salad.
- Vanilla Bean Panna Cotta with a Berry Compote — The creamy, cool panna cotta is a simple, elegant finish that doesn’t require any baking.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa. That bitter, soapy taste is entirely avoidable with a quick rinse under cold water.
- Mistake: Overcooking the quinoa into mush. Quinoa should be fluffy, not gummy. Follow the 15-minute simmer and 10-minute rest rule, and always fluff it with a fork to separate the grains.
- Mistake: Adding the goat cheese while the ingredients are warm. I’ve messed this up before too… you end up with a pink, cheesy sauce instead of distinct crumbles. Cool everything down first for the best texture.
- Mistake: Dressing the salad hours in advance. The quinoa will soak up all the dressing and the salad can become dry. It’s best to dress it within an hour of serving, or serve the dressing on the side for leftovers.
Expert Tips
- Tip: Use a fork to crumble the goat cheese. Instead of using your hands, which can melt the cheese, use two forks to gently pull it apart. This gives you lovely, rustic crumbles.
- Tip: Add the red onion to the dressing. For a milder onion flavor, chop the red onion and let it sit in the lemon juice for 5-10 minutes before adding the oil and other vinaigrette ingredients. The acid slightly “pickles” it, taking away the sharp raw bite.
- Tip: Roast extra beets. Since the oven is on, roast a few extra beets. They keep well in the fridge for up to a week and are fantastic added to grain bowls, blended into hummus, or simply sliced and enjoyed with a sprinkle of salt.
- Tip: Make it a power bowl. Turn this salad into a full-on nourishing bowl by adding a handful of baby spinach or arugula to the bottom of your dish before piling the salad on top. The wilted greens are delicious.
FAQs
Can I use pre-cooked beets to save time?
You absolutely can! It’s a great shortcut for a busy week. Look for vacuum-sealed cooked beets in the produce section. The flavor and texture won’t be *quite* as deep and caramelized as when you roast them yourself, but it’s still a fantastic meal. Just be sure to pat them dry before dicing to avoid a watery salad.
How long will this salad keep in the fridge?
It keeps surprisingly well! Stored in an airtight container, it will be good for 3-4 days. The beets will continue to color the quinoa a beautiful pink, which I love. The walnuts might lose a little of their crunch, so you can always add a fresh handful when you serve the leftovers.
I’m not a fan of goat cheese. What’s a good substitute?
No problem at all. Feta cheese is a brilliant substitute—it’s similarly salty and crumbly but has a different tang. For a vegan option, a handful of creamy avocado chunks or a sprinkle of nutritional yeast would add a lovely richness and depth.
Can I use a different grain instead of quinoa?
Of course! This recipe is very adaptable. Farro would be my top choice for a chewier, nuttier base. Brown rice, couscous, or even freekeh would work beautifully. Just adjust the cooking liquid and time according to the grain you choose.
My salad turned everything pink! Is that normal?
Yes, completely normal and actually a sign of a good, juicy beet! The red pigment in beets, called betalain, is a powerful natural dye. It’s part of the charm. If you want to minimize the color bleed, you can toss the diced, cooled beets with a tiny bit of the vinaigrette first before gently folding them into the quinoa at the very end.
