Sweet Roasted Beet and Quinoa Salad

  • Author: Rebecca | NOURISHED. the blog
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 1x


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!



For the Roasted Beets:

  • 56 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
  • 1/81/4 cup goat cheese, crumbled (depending on how cheesey you like it)


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.