Roasted Beet and Quinoa Salad

I’m infatuated.

I haven’t been able to stop thinking about the quinoa salad I put together from the week 5 CSA share (pictured in my week 6 post). Thankfully there were more beets in this week‘s share, so with a few ingredients I was able to recreate the deliciousness and satisfy my craving. Lucky for you I took notes this time, so you can join me in a collective “mmmmmmm”!

Roasted Beet and Quinoa Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

This high-protein summer salad is a complete meal. You can do a lot of the prep ahead of time to make this an easy weeknight dinner.


  • 2-4 beets
  • 1/2 cup uncooked quinoa, rinsed well
  • 1 can coconut milk (optional)
  • 1 orange
  • 1/4 cup (approx. 1/4 lb) feta (optional)
  • 1/2 large or 3 small cucumbers, cubed
  • 1/2 lemon
  • 1/4 cup olive oil


  1. Preheat oven to 400 F. Wash beets and wrap in foil. Place on baking sheet and bake until tender (25-60 minutes depending on the size of the beets, test to see if a fork pierces them easily). Allow to cool, then peel off skin and chop into bite-sized pieces.
  2. Reserve 1 Tbsp coconut milk. Add coconut milk or 1 cup water and quinoa to a small saucepan. Bring to a boil then reduce heat to low and cover. Allow to cook until liquid is absorbed, 15-20 minutes. Cool.
  3. Zest orange and toss with quinoa, beets, crumbled feta (if using) and cucumbers.
  4. Mix reserved coconut milk (or 1 Tbsp dairy/non-dairy milk or water), juice from the orange and 1/2 lemon and olive oil. Pour desired amount over salad.

I do the prep for this salad ahead of time so it comes together quickly when I’m ready to eat. Roasting beets first thing in the morning in the toaster oven helps to minimize its impact on our apartment’s temperature. After peeling them I put them in the fridge so they’re chilled for the salad. The same is true for cooking quinoa – it’s easy to put on the stove while we’re eating breakfast, then chill it in the fridge for salad later.

I used to think beets were a pain because you had to peel them, until I learned this roasting trick! Leaving the skins on allows them to stay extra juicy while in the oven, and they practically jump out of their skins once they’re done. Although red beets can stain almost anything the beets in this week’s share were a delicate pink and yellow, lending a different hue to this salad. Though I must say I’m still partial to pink-stained quinoa!

Bon appetit!


This entry was posted in Gluten-Free, Lunch, Vegan, Vegetarian. Bookmark the permalink.

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