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roasted beet & orange quinoa salad

Roasted Beet & Orange Quinoa Salad

A delicious fall salad with roasted beets, oranges, feta, kale, quinoa and a maple vinaigrette

Course Main Course
Keyword beet salad
Servings 4
Calories 577 kcal
Author Natalie Rizzo, MS, RD



  • 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


  1. Preheat oven to 400 degrees Fahrenheit.

  2. 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.

  3. 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.

  4. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and dijon mustard. Set aside

  5. 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.

Nutrition Facts
Roasted Beet & Orange Quinoa Salad
Amount Per Serving (1 bowl)
Calories 577 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 6g38%
Cholesterol 8mg3%
Sodium 251mg11%
Potassium 878mg25%
Carbohydrates 53g18%
Fiber 7g29%
Sugar 16g18%
Protein 12g24%
Vitamin A 6894IU138%
Vitamin C 117mg142%
Calcium 219mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.