Roasted Beet Quinoa and Carrot Salad
A colorful, nutrient-dense salad featuring roasted beets and carrots, fluffy quinoa, mixed greens, and a zesty lemon vinaigrette. Topped with crunchy almonds and creamy goat cheese, it’s perfect for a healthy lunch, dinner, or make-ahead meal.
Equipment
- 1 Large Baking Sheet
- 1 medium bowl (for tossing vegetables)
- 1 small saucepan (for quinoa)
- 1 fine-mesh sieve (for rinsing quinoa)
- 1 small bowl (for vinaigrette)
- 1 Whisk
- (1) Fork
- 1 Serving bowl
Ingredients
Vegetables & Grains
- 1 lb medium beets peeled and cut into 1-inch wedges
- ½ lb medium carrots 2–3 medium, peeled and chopped
- 1 cup uncooked quinoa
- 2 cups water
- 4 oz mixed greens about 1 cup
Oils, Nuts & Cheese
- 2 tbsp olive oil for beets
- 1 tbsp olive oil for carrots
- ⅓ cup honey-roasted sliced almonds
- ⅓ cup crumbled goat cheese
- Seasonings
- Fine sea salt to taste
- Ground black pepper to taste
Lemon Vinaigrette
- ¼ cup red wine vinegar
- 1 ½ tbsp Dijon mustard
- ½ tsp dried oregano
- 1 tsp dried basil
- 1 tsp minced garlic
- ½ cup olive oil
- 3 tbsp fresh lemon juice juice of ~1 large lemon
Instructions
- Preheat and Prepare Your Oven: Start by preheating your oven to 425°F (220°C).This high temperature ensures your vegetables roast beautifully, developing a rich, caramelized flavor. While the oven warms up, gather a large baking sheet and line it with parchment paper or a light layer of olive oil to prevent sticking.
- Prep the Beets: Take 1 pound of medium beets, peel them carefully, and cut them into roughly 1-inch wedges. Aim for uniform pieces so they roast evenly. Place the beet wedges in a medium mixing bowl, add 2 tablespoons of olive oil, and toss gently until each piece is coated. Season lightly with fine sea salt and ground black pepper for balanced flavor.
- Prep the Carrots: Peel and chop ½ pound of medium carrots (approximately 2–3 medium carrots) into bite-sized pieces, similar in size to your beet wedges. Place the carrots in a separate bowl, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Season with a pinch of salt and pepper to enhance their natural sweetness.
- Arrange the Vegetables on the Baking Sheet: Spread the beets on one side of the prepared baking sheet and the carrots on the other, keeping them separate to ensure even roasting. Avoid overcrowding—this allows each piece to roast properly without steaming.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 30–35 minutes, turning the vegetables halfway through. The beets should be tender and slightly caramelized, and the carrots soft but still hold their shape. Check doneness by inserting a fork; it should slide in easily. Once done, remove the vegetables from the oven and let them cool slightly while you prepare the quinoa and dressing.
- Rinse and Cook the Quinoa: While the vegetables roast, measure 1 cup of uncooked quinoa and rinse thoroughly in a fine-mesh sieve under cold running water. This removes the natural bitter coating (saponin) and improves the flavor. Combine the rinsed quinoa with 2 cups of water in a small saucepan. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low, cover with a lid, and simmer for 15 minutes or until the water is fully absorbed. Avoid lifting the lid during cooking to ensure perfect, fluffy quinoa.
- Fluff and Cool the Quinoa: After the quinoa has absorbed all the water, turn off the heat and let it stand covered for 5 minutes. This allows the grains to finish steaming and become tender. Remove the lid and gently fluff the quinoa with a fork to separate the grains. Set aside to cool completely before combining with other ingredients—this prevents the salad from becoming soggy.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the ¼ cup red wine vinegar, 1 ½ tablespoons Dijon mustard, ½ teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon minced garlic, and a pinch of salt.Slowly drizzle in ½ cup olive oil while continuously whisking to emulsify the dressing. Finish with 3 tablespoons fresh lemon juice (juice of about one large lemon) and whisk until smooth and vibrant. Cover and refrigerate if not using immediately.
- Assemble the Salad Base: In a large serving bowl, combine the cooled quinoa and 4 ounces of mixed greens (about 1 cup). Gently toss together, ensuring the greens don’t wilt but are evenly distributed.
- Add Roasted Vegetables: Carefully layer the roasted beets and roasted carrots over the quinoa and greens. Mix gently to maintain the shape and color of the vegetables, making the salad visually appealing.
- Add Toppings for Texture and Flavor: Sprinkle ⅓ cup honey-roasted sliced almonds over the salad for crunch. Then add ⅓ cup crumbled goat cheese for a creamy, tangy contrast that balances the earthy vegetables. These toppings bring both flavor complexity and texture diversity to every bite.
- Dress the Salad: Drizzle the lemon vinaigrette over the salad to taste. Gently toss the salad with a large spoon or tongs until everything is evenly coated. Serve immediately for the freshest flavor and crispest greens. Pro Tip: If you’re preparing this salad ahead of time, store the vinaigrette separately and add it just before serving to maintain the crispness of the vegetables and greens.
- Serve and Enjoy: Scoop portions into individual bowls or plates, making sure each serving gets a mix of quinoa, roasted vegetables, almonds, and goat cheese. This salad is perfect as a light lunch, side dish, or meal-prep option, and it keeps well in the fridge for 2–3 days if stored in an airtight container (without dressing).
Notes
- Beets and carrots can be roasted a day ahead; store them in an airtight container in the fridge to save time.
- For a nuttier flavor, toast the almonds lightly before adding them to the salad.
- Quinoa can be substituted with farro, bulgur, or couscous for a different texture.
- Goat cheese can be swapped with feta, blue cheese, or a vegan alternative if preferred.
- Adjust the vinaigrette to taste—more lemon juice for tang, or a touch of honey for sweetness.
- Ensure quinoa is completely cooled before mixing with greens to prevent wilting.
- For a gluten-free option, confirm all ingredients, especially any store-bought dressings or roasted almonds, are certified gluten-free.
