Quinoa Herb Roasted Beet Salad (Printable Version)
Nutritious quinoa paired with sweet roasted beets and fresh herbs in tangy lemon vinaigrette.
# Ingredient List:
→ Salad Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
→ Roasted Vegetables
03 - 3 medium beets, peeled and diced into 1/2-inch pieces
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Fresh Herbs and Toppings
07 - 1 cup fresh parsley leaves, chopped
08 - 1/4 cup fresh mint leaves, chopped
09 - 1/4 cup fresh dill, chopped
10 - 1/3 cup crumbled feta cheese
11 - 1/4 cup toasted walnuts, roughly chopped
→ Lemon Vinaigrette
12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey or maple syrup
16 - 1 small garlic clove, minced
17 - 1/4 teaspoon sea salt
18 - 1/8 teaspoon black pepper
# How to Make It:
01 - Preheat the oven to 400°F for roasting the beets.
02 - Toss the diced beets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and slightly caramelized. Set aside to cool.
03 - Combine quinoa and water in a medium saucepan. Bring to a boil over high heat, reduce heat to low, cover tightly, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool.
04 - In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, honey, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
05 - In a large serving bowl, combine cooled quinoa, roasted beets, chopped parsley, mint, dill, crumbled feta, and toasted walnuts. Drizzle with the lemon vinaigrette and toss gently to coat evenly.
06 - Taste the salad and adjust salt or pepper if needed. Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
# Expert Advice:
01 -
- The roasted beets become candy sweet and tender, creating this incredible contrast with the fluffy quinoa and zesty dressing
- Its one of those rare salads that actually tastes better the next day, making it perfect for meal prep or lunches
02 -
- Let both the quinoa and beets cool completely before assembling, otherwise the herbs will wilt and the feta will melt into a weird texture
- The beets will stain everything bright pink including your cutting board, hands, and light-colored countertops
03 -
- Wear gloves when peeling and chopping the beets to avoid staining your hands pink
- The salad tastes best after the flavors have had time to meld, so try to let it sit for at least 15 minutes before serving