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Roasted Beet and Quinoa Salad with Apple and Goat Cheese

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A simple yet delicious Roasted Beet and Quinoa Salad recipe made gluten-free, vegetarian and delicious with honey-roasted beets, quinoa, apple, walnuts and topped with goat cheese. The perfect dinner or make-ahead lunch for a busy week!

Roasted Beet and Quinoa Salad with Apple and Goat Cheese | healthy salad recipe | roasted beets | quinoa salad | gluten free, vegetarian, easy to make

 

This recipe was published before Always Nourished transitioned to PCOS-focused recipes. Some of the ingredients used in this recipe may not be PCOS-friendly or compliant with the Always Nourished food and nutrition methods or protocols for PCOS.


Well hello there sweet honey-roasted beets.

Super sweet and earthy beets that just taste so good beside tart green apples and onions and quinoa with a little goat cheese sprinkled on top and all dressed up in a lemony sauce. This, my friends, is how I do dinner and lunch (and then lunch again) gluten-free and veggie-packed styles.

This is a good salad.

 

 

Roasted Beet and Quinoa Salad with Apple and Goat Cheese | healthy salad recipe | roasted beets | quinoa salad | gluten free, vegetarian, easy to make

MORE ABOUT THIS ROASTED BEET AND QUINOA SALAD RECIPE

Any beet will do for this recipe but this time I opted for the candy-cane beet. (I’ve also done the regular purple beet and the golden beet but the candy-cane, red and white striped beet just might be my new favourite!) I mean, beyond how pretty these things are when you cut them down the middle, they also don’t stain your hands, your cutting boards or anything else they might just even come close to. And that, friends, is winning.

And the candy-cane (and golden beet for that matter) taste super similar to the traditional purpley beet we all know and love. Sweet, earthy, dense. They taste just like beets are supposed to, which means that when they are roasted with a little bit of honey they are still super crazy delicious. Beet candy, if I may.

 

And when this so-called beet candy is mixed with some tart apple, crunchy walnuts and tangy-salty goat cheese and a zippy lemony dressing, the perfect salad texture/flavour comes together. And it is good.

The base of this salad is quinoa because we all know quinoa salad anything is beyond my jam right now and quinoa on its own is a perfect protein and very much delicious. The quinoa can be made fresh for this salad or made ahead of time. Whatever you gotta do.

Everything – quinoa, beets, nuts, apple, onions – is mixed together with that lemony dressing that’s sweetened with just a touch of honey. It’s really that easy. Best with a little (who are we kidding – a lot!) of goat cheese over top.

Serve this roasted beet and quinoa salad for dinner and keep leftovers for lunch all week long!

 

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Sweet Roasted Beet and Quinoa Salad


★★★★★

5 from 4 reviews

  • Total Time: 55 minutes
  • Yield: 4-6 1x
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Description

A simple yet delicious Roasted Beet and Quinoa Salad recipe made gluten free, vegetarian and delicious with honey roasted beets, quinoa, apple, walnuts and topped with goat cheese. The perfect dinner or make-ahead lunch for a busy week!


Ingredients

Scale

For the Roasted Beets:

  • 5–6 small beets, washed, peeled, chopped into bite-sized pieces (use regular, golden or candy-cane beets; about 2 heaping cups of beets)
  • 1 tablespoon oil
  • Salt and Pepper
  • 1 tablespoon honey

For the Salad:

  • 2 cups cooked quinoa, (warm, cooled slightly or chilled)
  • Roasted beets from above
  • 1/2 cup tart green apple, peeled and very finely chopped
  • 1/2 cup fresh parsley, roughly chopped
  • 1/4 cup green onion, thinly sliced (or use purple onion)
  • 1/4 cup chopped, raw walnuts (or use favourite nut or omit for nut-free option)
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice (from about 1/2 a lemon)
  • 1 tablespoon apple cider vinegar (or use more lemon)
  • 1 tablespoon honey
  • Salt and pepper
  • 1/8 – 1/4 cup goat cheese, crumbled (depending on how cheesey you like it)

Instructions

For the Roasted Beets:

  1. Preheat oven to 400F and line a baking sheet with parchment or a baking mat for easy clean up.
  2. Place chopped beets on the baking sheet and drizzle with oil then sprinkle with salt and pepper. Toss to coat evenly.
  3. Bake for 20 minutes or until fork-tender. Remove from oven and drizzle with 1 tablespoon of honey (or a little more if you like them really sweet), toss to coat evenly and then continue baking for 5 more minutes.
  4. Remove from oven and set aside to let cook to touch.

For the Salad:

  1. Add cooked quinoa (about 1/2 cup dried quinoa cooked according to package directions) to a large mixing bowl. Add beets, apple, onions, walnuts and parsley to the quinoa bowl.
  2. In a small mixing bowl or in a jar with a tight-fitting lid, add olive oil, lemon juice, apple cider vinegar, honey and a big pinch of salt and pepper. Whisk or shake until well combined.
  3. Pour dressing over top of quinoa and the veggies. Toss or stir to combine. Season with additional salt and pepper, if needed.
  4. Crumble goat cheese on top of salad.
  5. Serve immediately or keep in an air-tight container in the fridge for lunch all week long.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Did you make this recipe?

Tag @alwaysnourished on Instagram

 

February 18, 2017

« Healthy Butter Chickpeas
Roasted Red Pepper Pesto Pasta »

 

Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did.

 

 

 

 

 

Comments

  1. Noemie says

    August 1, 2021 at 2:52 pm

    So good!

    ★★★★★

    Reply
  2. Jenni Jerke says

    January 18, 2020 at 8:44 pm

    We made this today and it was so delicious!! I’m not a fan of walnuts so we opted for pistachios. My husband was so surprised at how much he liked it. We have lots left over to take for lunches this week!
    Will definitely make this again!

    ★★★★★

    Reply
  3. Julie says

    January 6, 2019 at 5:22 pm

    This was so good! I added a chopped sweet potato, chopped dried cherries, toasted walnuts and almonds. For the dresding I used red wine vinegar, olive oil, maple syrup, garlic salt, pepper, paprika and onion powder. I made two salads, one with quinoa and one without for my grain-Free daughter. Definitely a keeper!

    ★★★★★

    Reply
  4. Meg @ With Salt and Wit says

    January 21, 2017 at 9:18 am

    This salad is beautiful! It looks amazing! It has some of my favorite flavors in it! And I am in love with Quinoa right now!

    Reply
  5. Chelsea @ Chelsea's Healthy Kitchen says

    January 20, 2017 at 12:18 pm

    Love the flavours in this!!! Where do you find candy cane beets around here? I’ve only been able to (occasionally) find them at the market in the summer!

    Reply
    • Rebecca says

      January 23, 2017 at 9:14 am

      I was super surprised to find candy cane beets too. I got them at a Waterloo Zehrs. They were in a 3 or 5 lb bag with golden beets too (which I can never find either!!). It was definitely a great find.

      Reply
  6. Alisa Fleming says

    January 20, 2017 at 10:44 am

    I an’t believe I haven’t had roasted beets all winter! Time to fix that. I bet this salad would be great with nut “cheese”, too, for a dairy-free option.

    Reply
  7. Emily Kyle says

    January 20, 2017 at 6:55 am

    Those beets are just so beautiful, I love that you roasted them with honey to bring out their natural sweetness! One of my favorite flavor combinations is beet with goat cheese, I can’t wait to give this recipe a try – it looks delicious!

    ★★★★★

    Reply
  8. Taylor Kiser says

    January 19, 2017 at 11:10 pm

    You had me at roasted beets! I am super excited to try this salad! It has everything I love in it!

    Reply
  9. Jessica @ Nutritioulicious says

    January 19, 2017 at 10:02 pm

    How beautiful are those beets?! This quinoa salad looks amazing!

    Reply
  10. Sarah says

    January 19, 2017 at 3:44 pm

    I love beets and a good salad! This is the perfect winter salad with the quinoa, a comfort food salad!

    Reply
  11. amanda -runtothefinish says

    January 19, 2017 at 10:00 am

    Between you and Sarah I’m going to have to give beets another shot. I know they are so fantastic for runners and can put them in a smoothie, but ah the taste anywhere else just doesn’t work for me.

    Reply
  12. Laura says

    January 19, 2017 at 9:17 am

    I LOVE roasted beets!!! Especially if you add a touch of something sweet like honey! This is winter salad perfection!

    Reply
  13. Liz @ pumpkin & peanut butter says

    January 18, 2017 at 7:50 pm

    Such a great combination of flavors!! Thanks so much for proposing this avocado Eat More Veggies Challenge! It’s been SO much fun 🙂

    Reply

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Hi! I’m Becca - a holistic nutritionist sharing delicious recipes and PCOS resources in this little corner of the internet. I’m on a mission to share everything I’ve learned about managing my PCOS with food and lifestyle so that other women with PCOS don’t have to struggle with PCOS like I did. READ MORE...

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