Healthy High-Fiber Quinoa and Roasted Beet Salad

My Colorful Kitchen Garden

I love a salad that looks like a sunset. This roasted beet quinoa carrot salad is just that. Deep red, bright orange, and fluffy gold. It makes me happy just to see it on the table.

This healthy quinoa salad is a full meal. It has protein, veggies, and good fats. That matters because food should both fill you up and make you feel good. What’s your favorite colorful food to eat?

The Secret is in the Roasting

Roasting vegetables is magic. It makes them sweet and tender. For this roasted vegetable salad, we cook beets and carrots together. Doesn’t that smell amazing?

I toss them in olive oil and salt. Then into a hot oven they go. *Fun fact*: roasting beets makes them easier to peel! Their skins just slide off after baking. This easy salad recipe gets so much flavor from this one simple step.

Getting Quinoa Just Right

Let’s talk about how to cook quinoa. Many folks find it tricky. The key is to rinse it first. Use a fine sieve. This washes off a bitter coating.

Then, it’s like cooking rice. One part quinoa to two parts water. Simmer until the water is gone. I still laugh at the first time I made it. I forgot to rinse it! We learned a lesson that day. Always rinse your quinoa for a perfect summer quinoa salad.

A Zippy Little Dressing

Every great salad needs a great dressing. This lemon vinaigrette recipe is my go-to. It’s tangy from lemon and vinegar. It’s creamy from mustard. The herbs make it smell like a garden.

You whisk it all together. Slowly add the oil. This matters because it makes the dressing smooth and creamy. It won’t separate. Do you like your dressings more tangy or more creamy?

Putting It All Together

Now for the fun part. Let everything cool down. Then mix the fluffy quinoa with crisp greens. Add those gorgeous roasted veggies on top.

Finish with crunchy almonds and soft goat cheese. This gluten free salad is also a perfect vegetarian salad recipe. It’s packed with fiber to keep you going. This matters for a happy tummy.

Perfect for Tomorrow, Too

This is a wonderful meal prep salad. You can roast the veggies and cook the quinoa ahead. Keep the dressing in a little jar. Store everything separately in the fridge.

Then, lunch is ready in minutes. Just toss and eat. It stays fresh and crunchy. What’s your best tip for making lunches ahead of time? I’d love to hear your ideas.

Ingredients:

Instructions

Step 1: First, heat your oven to 425 degrees. Toss your beets with olive oil on a baking sheet. Do the same with carrots on the other side. (Use separate bowls so the purple beet color doesn’t run!). This roasted vegetable salad is so colorful already.

Step 2: Now, let’s learn how to cook quinoa. Rinse it well in a sieve. This removes a bitter coating. Then simmer it with water for 15 minutes. Why rinse quinoa? Share below! This step makes your healthy quinoa salad taste perfect.

Step 3: While things cook, make the lemon vinaigrette recipe. Whisk everything except the oil first. Then slowly whisk the oil in. Doesn’t that smell amazing? This easy salad recipe dressing is a family favorite.

Step 4: Let the quinoa and roasted veggies cool completely. I sometimes fan them with a magazine! This keeps your mixed greens from wilting. Then, toss everything in a big, pretty bowl. This gluten free salad is a feast for the eyes.

Step 5: Finally, top with almonds and goat cheese. Add dressing just before you eat. (For meal prep salad, keep dressing separate!). This keeps your summer quinoa salad fresh and crunchy. Dig into your delicious vegetarian salad recipe!

Creative Twists

Serving & Pairing Ideas

This roasted beet quinoa carrot salad is a full meal. I love it with a slice of crusty bread. For a fancier plate, serve it on a big platter. You could also add grilled chicken for extra protein. This healthy quinoa salad is so versatile. Which would you choose tonight?

Keeping Your Beautiful Salad Fresh

Let’s talk about keeping your salad happy. This one stores wonderfully for meal prep. Keep the dressed salad separate from the dry parts. Store the roasted beet quinoa carrot salad and quinoa in one container. Keep the nuts, cheese, and dressing in their own little pots.

I remember my first time. I dressed the whole salad on Monday. By Wednesday, my greens were so sad and soggy. Now I know better! This matters because a little planning saves food and money. It also means a healthy, quick lunch is always ready.

You can batch-cook the quinoa and roast the veggies on Sunday. Your future self will thank you on a busy Tuesday. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Struggles

We all run into little kitchen troubles. Here are three easy fixes. First, soggy quinoa. Always rinse it first to remove a bitter coating. Fluff it with a fork right after cooking so it stays light.

Second, bland roasted veggies. Do not crowd the pan. Give your beets and carrots space to caramelize. That is where the sweet, deep flavor comes from. I once packed them in too tight. They steamed instead of roasting.

Third, a broken dressing. Whisk your vinegar and mustard well first. Then slowly drizzle in the oil. This helps it mix smoothly. Getting these right builds your cooking confidence. It also makes the flavors in your roasted vegetable salad truly sing. Which of these problems have you run into before?

Your Quick Questions, Answered

What are the health benefits of roasted beet and quinoa salad?

This healthy quinoa salad is a powerhouse! Beets and carrots are full of vitamins. Quinoa gives you complete protein and fiber. The almonds add healthy fats. Together, they help your heart, digestion, and energy. It is a truly nourishing, gluten free salad. The lemon vinaigrette adds a bright, fresh zip that makes eating well a joy.

Can I make roasted beet and quinoa salad ahead of time?

Absolutely! It is a perfect meal prep salad. Cook the quinoa and roast the vegetables ahead. Let them cool completely. Store everything separately, especially the dressing and greens. Assemble your portions when you are ready to eat. This keeps your easy salad recipe crisp and delicious for days. It is my favorite trick for busy weeks.

What dressing goes best with a beet and quinoa salad?

The tangy lemon vinaigrette recipe here is perfect. The acid cuts through the earthy beets and sweet carrots. The mustard helps it cling to the quinoa. You can also use a simple balsamic vinaigrette. A *fun fact*: the acid in the dressing can actually turn your quinoa a lovely pink color from the beet juices! It is so pretty.

How do you roast beets for a salad?

Peel and chop them into similar-sized wedges. Toss with oil, salt, and pepper. Roast at 425°F on a pan, giving them space. They are done when a fork slides in easily, about 30-35 minutes. Let them cool before adding to your summer quinoa salad. Roasting brings out their natural sweetness beautifully.

Can I use canned beets instead of roasted for this salad?

You can, but the flavor will be different. Canned beets are much softer and often taste pickled. Roasting fresh beets creates a deeper, caramelized flavor. It is worth the extra time for this vegetarian salad recipe. If you use canned, drain and rinse them well first. Pat them dry so they do not make your salad watery.

What protein can I add to a beet and quinoa salad?

This salad is very flexible! For more protein, add chickpeas, grilled chicken, or flaked salmon. A hard-boiled egg is also wonderful. The goat cheese already adds some. Quinoa itself is a protein, making this a filling meal. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this colorful salad. It always reminds me of a sunny garden. Cooking should be fun, not fussy. Do not worry about being perfect. Just enjoy the process of creating something good for you.

I would love to hear about your kitchen adventures. Have you tried this recipe? Tell me all about it in the comments below. Share your own twists or stories.

Happy cooking!
—Grace Ellington.

Roasted Beet and Quinoa Power Salad

Author: Marina Caldwell Cooking Method:Roasting Stovetop Cuisine:American Courses:Lunch Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: 5 minutesTotal time: 55 minutesServings:4 servingsCalories:463 kcal Best Season:Summer

Description

Roasted beet, quinoa, and carrot salad

Ingredients

• 1 pound medium beets, peeled and cut into 1-inch wedges
• 2 tablespoons olive oil for beets
• ½ pound medium carrots (2-3 medium carrots)
• 1 tablespoon olive oil for carrots
• fine sea salt to taste
• ground black pepper to taste
• 1 cup uncooked quinoa
• 2 cups water
• 4 ounces mixed greens lettuce (about 1 cup)
• ⅓ cup honey roasted sliced almonds
• ⅓ cup crumbled goat cheese

Lemon Vinaigrette:

• ¼ cup red wine vinegar
• 1 ½ tablespoons dijon mustard
• ½ teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon minced garlic
• ½ cup olive oil
• 3 tablespoons fresh lemon juice (juice of about 1 large lemon)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Toss the beets in a bowl with 2 tablespoons olive oil. Arrange on one half of a large baking sheet.
3. Toss the carrots in a bowl with 1 tablespoon olive oil and arrange on the other side of the baking sheet. Season the beets and carrots with fine sea salt and ground black pepper. Roast for 30-35 minutes until tender.
4. Meanwhile, prepare the quinoa by rinsing it in a fine mesh sieve to remove the bitter coating. Combine the quinoa with 2 cups water in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for 15 minutes or until the water has been completely absorbed by the quinoa.
5. Turn off the heat and let the quinoa stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside until it is completely cool.
6. Meanwhile, prep the lemon vinaigrette by whisking the red wine vinegar, dijon mustard, dried oregano, dried basil, minced garlic, and ½ teaspoon or so fine sea salt in a small bowl. Slowly whisk in the ½ cup olive oil and fresh lemon juice. Cover and store in the refrigerator until you are ready to serve.
7. Toss the cooled quinoa and mixed greens lettuce in a large bowl. Add the roasted beets and carrots, then top with honey roasted sliced almonds and crumbled goat cheese.
8. Pour as much of the dressing as you’d like over the salad and toss to coat. Serve immediately.
9. If you plan to serve this salad later, hold the dressing on the side until just before serving.

Notes

Nutritional information is an estimate per serving based on the listed ingredients and 4 servings.

Keywords:Beet, Quinoa, Carrot, Salad, Healthy, Lunch