Name: Roasted Beet Quinoa Salad with Feta
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 1 cup uncooked quinoa (200 g); 2-3 small to medium-sized beets, peeled, halved, then quartered (500-600 g); extra-virgin olive oil, to coat the beets; sea salt and freshly ground pepper, to taste; 25 g dried organic cranberries, coarsely chopped; 1 small bunch flat leaf parsley leaves, chopped; 2 tablespoons pine nuts, lightly toasted; crumbled feta, to garnish (50 g or more); 2 tablespoons white balsamic vinegar; 2 tablespoon extra-virgin olive oil; 1 teaspoon pure maple syrup; 1 clove garlic, minced; 1 teaspoon Dijon mustard; 1/2 teaspoon sea salt

A Rainbow on Your Plate

Let’s make a salad that looks like a sunset. We have ruby red beets and golden quinoa. We add green parsley and white feta cheese. It’s a party of colors in a bowl. Doesn’t that sound cheerful?

This is my favorite healthy quinoa salad. It is also a gluten-free salad recipe. I love how the earthy beets taste with the tangy cheese. It feels like eating something very good for you. And it is!

The Humble Beet’s Big Secret

Beets can be messy. I learned this the hard way. Once, I chopped red and yellow beets together. My yellow beets turned pink! I still laugh at that. Now I keep them separate until they are roasted.

Roasting beets is easy. Just coat them in oil and pop them in the oven. The heat makes them sweet and tender. *Fun fact*: The ancient Romans ate beets for love and good cheer. I think they were onto something. What is your favorite way to eat beets?

Why This Salad Matters

This roasted beet salad is more than just food. It is a complete meal in one bowl. The quinoa gives you lasting energy. The beets are full of good things for your body. This matters because good food should make you feel strong and happy.

It also matters for busy weeks. This is a perfect meal prep salad. Make a big batch on Sunday. Then you have bright, easy quinoa salad lunches ready to go. It saves time and keeps you from choosing less healthy snacks.

Putting the Sunshine Together

While the beets roast, cook your quinoa. Rinse it first. This keeps it from tasting bitter. Fluff it with a fork when it’s done. Let it cool in your big salad bowl.

Now, make the magic dressing. Whisk the vinegar, oil, and maple syrup. Add the garlic and mustard. The smell is amazing. It ties our Mediterranean quinoa salad all together. Pour it over the cooled quinoa and toss. This is the best part.

The Final Touches

Gently mix in your roasted beets and chopped cranberries. The cranberries add little sweet surprises. Then, sprinkle on the parsley, pine nuts, and feta. Be generous with the feta! This beet and feta salad is all about that creamy, salty bite.

And there you have it. A beautiful quinoa beet salad with pine nuts. It’s a vegetarian salad recipe everyone will love. Do you think your family would enjoy this? I’d love to hear if you try this quinoa salad recipe. What would you add to make it your own?

Ingredients:

Ingredient	Amount	Notes
Uncooked quinoa	1 cup (200 g)
Beets, small to medium	2-3 (500-600 g)	Peeled, halved, then quartered
Extra-virgin olive oil	to coat	For roasting beets
Sea salt & black pepper	to taste
Dried organic cranberries	25 g	Coarsely chopped
Flat leaf parsley	1 small bunch	Leaves chopped
Pine nuts	2 tablespoons	Lightly toasted
Feta cheese	50 g (or more)	Crumbled, for garnish
White balsamic vinegar	2 tablespoons	For the dressing
Extra-virgin olive oil	2 tablespoons
Pure maple syrup	1 teaspoon
Garlic	1 clove		Minced
Dijon mustard	1 teaspoon
Sea salt	1/2 teaspoon

Instructions

Step 1: First, let’s roast those beets. Heat your oven to 375°F. Toss peeled beet pieces with a little olive oil, salt, and pepper. Roast them for about 35 minutes until tender. Doesn’t that smell amazing? Do you peel beets before or after roasting? Share below!

Step 2: While beets roast, rinse your quinoa well. Cook it like the package says. It takes about 15 minutes. Fluff it with a fork when done. Let it cool in a big bowl. (Rinsing removes a bitter taste, trust me!).

Step 3: Now, make the easy dressing. Whisk all dressing ingredients in a small bowl. I still laugh at my first messy try. This simple step makes your healthy quinoa salad sing. Pour it over the cooled quinoa next.

Step 4: Time to mix your Mediterranean quinoa salad! Add cranberries and parsley to the quinoa. Gently fold in the lovely roasted beet salad pieces. I love the bright colors. This vegetarian salad recipe is so pretty.

Step 5: Finally, top your beet and feta salad with pine nuts and feta. Toasting the nuts makes them extra yummy. Your gluten-free salad recipe is ready. This meal prep salad keeps lunches tasty all week.

Creative Twists

Swap feta for creamy goat cheese. Use orange segments instead of cranberries. Add roasted chickpeas for extra crunch. Which one would you try first? Comment below!

Serving & Pairing Ideas

This quinoa beet salad with pine nuts is a full meal. For a lighter lunch, serve it in lettuce cups. It also pairs beautifully with grilled chicken or fish. I love it with a simple soup on a cool evening. Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

Let’s talk about storing this lovely salad. Keep the dressed quinoa and beets in one container. Store the feta and pine nuts separately in little bags. This keeps everything from getting soggy. I remember my first time. I mixed it all together right away. The nuts lost their lovely crunch by lunch!

It will keep well in the fridge for 3 days. You can also freeze the plain, cooked quinoa for a month. Thaw it in the fridge overnight. Batch cooking the quinoa is a wonderful trick. Cook a big pot on Sunday. Use it for salads and bowls all week. This saves you so much time on busy nights.

Why does this matter? Good storage means less waste. It also means a tasty, quick lunch is always ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Troubles

We all face little problems in the kitchen. Here are three easy fixes. First, soggy quinoa. If your grain is mushy, you used too much water. Next time, measure carefully. Fluff it with a fork right after cooking. This lets the steam escape.

Second, bland beets. Roasting brings out their natural sugar. But they need enough oil and salt. I once used just a tiny drop of oil. My beets were dry and not sweet. Toss them well so every piece shines. Third, a broken dressing. The mustard helps the oil and vinegar mix. Whisk it all very hard in a small bowl.

Fixing these issues builds your cooking confidence. It also makes the flavors in your healthy quinoa salad really sing. Which of these problems have you run into before?

Your Quick Questions, Answered

What are the health benefits of roasted beet quinoa salad?

This salad is a powerhouse of good things. Beets are full of fiber and vitamins. Quinoa is a complete protein, great for energy. Feta adds calcium. Together, they make a filling, gluten-free salad recipe. It supports your heart and digestion. It’s a perfect meal prep salad for lasting fuel. The colors mean it’s packed with nutrients too.

Can I use a different grain instead of quinoa in this salad?

Yes, you certainly can. Farro or couscous work well for a chewy texture. For a gluten-free salad recipe, try cooked brown rice or millet. The method stays the same. Cook your chosen grain as the package says. Let it cool before mixing. This easy quinoa salad is very flexible to what you have.

How do you roast beets for a salad?

Peel and chop them into similar-sized pieces. Toss with a little olive oil, salt, and pepper. Roast at 375°F on a lined tray. Flip them halfway through. They are done when a fork slides in easily. This caramelizes their sugars. It’s the key step for a delicious roasted beet salad.

What kind of dressing goes with beet and quinoa salad?

A tangy-sweet dressing is perfect. The recipe uses white balsamic, oil, maple syrup, and mustard. The vinegar balances the earthy beets. The syrup highlights their natural sweetness. A lemon-tahini dressing is also lovely. It makes a creamy, Mediterranean quinoa salad. Always taste and adjust to your liking.

Can I make roasted beet quinoa salad ahead of time?

Absolutely, it’s a fantastic make-ahead dish. It’s one of my favorite meal prep salads. Combine the cooled quinoa, beets, and dressing. Keep it in the fridge. Add the feta, nuts, and fresh parsley just before you serve. This keeps everything fresh and crisp. The flavors even blend and improve overnight.

What are some good additions or variations to a beet quinoa feta salad?

Try adding orange segments or apple slices for fruit. Toasted walnuts are great instead of pine nuts. For a heartier vegetarian salad recipe, add chickpeas. A handful of spinach makes it greener. *Fun fact: golden beets won’t stain the other ingredients pink!* Your quinoa beet salad with pine nuts is a wonderful base for creativity. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this colorful salad. It always brings a smile to my table. Cooking should be fun, not fussy. Remember, your version will be the best one. I would be so delighted to hear about your kitchen adventures.

Please tell me all about it in the comments. Have you tried this recipe? Did you add your own special twist? I read every note from you. Thank you for cooking with me today.

Happy cooking!
—Elena Rutherford