This vibrant Roasted Beet & Orange Quinoa Salad is the perfect lunchtime meal or dinner side. Whip up this vegetarian delight in just 30-minutes!
I have to admit that I don’t really like beets. They have a very strong earthy taste that I just don’t enjoy when they are on their own. But this roasted beet salad with oranges and quinoa has changed my mind!
The earthy beets with the juicy oranges and creamy feta is a winning combination. I can even now say that I enjoy beets!
The nutrition of beets
Beets are the star of the show in this quinoa salad recipe. And with good reason, since beets are extremely nutritious and good for you. This royal purple root vegetable is packed with nutrients, like antioxidants, vitamins, mineral and fiber.
Let’s take a closer look at the nutrition facts of beets. One cup of raw beets has:
- 120 calories
- 2 grams protein
- 13 grams carbs
- 0 grams fat
- 4 grams fiber (16% daily value)
- a good source of iron, potassium and folate
Beets also contain an antioxidant called betaine. Antioxidants help reduce inflammation and contribute to overall healthy and wellness.
How to make Roasted Beet & Orange Quinoa Salad
Let’s dive into how to make this yummy salad. You do not need to peel the beets, but run them under cold water and scrub them clean. After all, these root veggies grow down in the dirt and may have some residue.
The first step is to cut and roast the beets. I recommend chopping the beets into bite-sized pieces. Then place them on a baking sheet with oil and salt and bake for 30-40 minutes or until tender.
Meanwhile, cook the quinoa in a small pot. This will only take about 10 minutes, so set the quinoa aside when it’s cooked.
Whisk together the dressing ingredients– oil, dijon mustard, maple syrup and balsamic vinegar.
Lastly, compile the salad. In a large bowl, combine the quinoa, beets, orange slices, feta, chopped pecans and baby kale. I like to dress the salad when I’m eating it, rather than dress all at once and save for later.
How to store a Beet Quinoa Salad Recipe
This salad will stay really well in the fridge for up to 5 days. Since the kale is a hearty green that doesn’t wilt easily, it’s fine to mix it all together and store in an air-tight container.
Store the dressing in a separate container in the fridge and dress the salad when you’re ready to eat.
What to serve with a Roasted Beet Salad
I ate this salad as my lunch for an entire week, and it was filling and satisfying. But if you feel like you want a little something more to go with the salad, try some of these tasty snacks or other light dishes:
- Chickpea Salad Sandwich with Dried Cranberries & Apple
- Brussels Sprout Naan Pizza With An Egg On Top
- Moroccan Lentil Soup
- Sweet Potato & Kale Quesadilla
- Vegan Pumpkin Chili
- Greek Lentil Power Bowl
How to make the salad vegan
If you love the idea of this salad but want to make it vegan, all you have to do is leave out the feta cheese. Everything else in this salad is already vegan. Even the dressing uses maple syrup instead of honey!
Roasted Beet & Orange Quinoa Salad
- 2 beets rinsed and chopped
- 1 tablespoon olive oil
- 2 cups water
- 1 cup quinoa uncooked
- 4 cups baby kale
- 2 small oranges peeled
- 1/4 cup pecans
- 1/4 cup feta
- salt & pepper to taste
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
Preheat oven to 400 degrees Fahrenheit.
Place chopped beets on a parchment lined baking sheet and drizzle with olive oil. Sprinkle with salt and bake for 30-40 minutes or until tender.
In a pot, combine quinoa and water and bring to a boil. Cover and reduce heat to simmer. Simmer for 10-12 minutes or until water is absorbed.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and dijon mustard. Set aside
When the beets and quinoa are cooked, compile the salad. In a large bowl, add the beets, quinoa, kale, orange slices, pecans and feta cheese. Dress when ready to eat.