Roasted Beet and Quinoa Salad

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From the Vitality Food Feature ‘Vegan Al Fresco‘.

(Makes 6 servings)
Beets, especially if they are roasted to bring out their natural sweetness, always add an earthy touch to a dish. In this salad, they are paired with nutty quinoa and lifted by the slight bitterness of the greens. If you can’t find beets with greens attached, use another lightly bitter green such as arugula.


  • 3 medium beets, any colour, with greens attached
  • 2 Tbsp olive oil
  • 1 Tbsp white balsamic vinegar **
  • Salt and ground black pepper, to taste
  • ¼ cup white wine or vegetable stock
  • 1 Tbsp olive oil
  • 1 tsp smooth Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ cup finely chopped red bell peppers
  • ¼ cup finely chopped red onions
  • 1 cup cooked and cooled white or red quinoa

1) Preheat oven to 425°F (220°C).

2) Remove greens from beets and set aside in refrigerator. Peel and cube beets. In a roasting pan, toss beets with 2 Tbsp olive oil, vinegar, and a little salt and pepper.

3) Roast beets for 40–45 minutes, until tender and slightly caramelized.

4) Set aside beets in a large bowl, then deglaze pan with white wine.

5) Add liquid, after deglazing, to bowl. Cool to room temperature.

6) In a large bowl, whisk in 1 Tbsp oil, mustard, garlic powder, and onion powder.

7) Add bell peppers, onions, quinoa, and beets and toss to combine. Shred beet greens and lightly toss to combine.

8) (** Milder and sweeter than the more common dark balsamic vinegar, white balsamic is available in most stores. If you don’t have access to it, use apple cider vinegar.)

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