Quinoa and Roasted Beet Salad

Top down view of quinoa and beet salad with 3 orange slices on top on pink plate.

This quinoa and beet salad features fluffy quinoa and roasted beets accompanied by sweet oranges, salty capers and a zesty lemon ginger dressing. High in protein, colourful and delicious, perfect as a vegetarian main or party dish.

Course Lunch, Salad

Cuisine dairy free, gluten free, vegetarian

Prep Time 15

Cook Time 35

Cooling Time 30

Total Time 1 20

Servings servings

Calories 405kcal

Author Monika Dabrowski

Equipment

Saucepan with lid
Fine mesh sieve for rinsing the quinoa
Large baking sheet
2 large mixing bowls
Zester

Ingredients

1 cup uncooked quinoa any, or 2 cups ready-cooked
4 beets medium
1½ oranges up to 2, or 2-3 tangerines/clementines
½ red onion finely diced
2 tablespoons capers or pickled jalapenos, add to taste
6 tablespoons cilantro/fresh coriander small bunch, finely chopped
½ teaspoon garlic powder and ground coriander each
⅓ teaspoon fine sea salt plus ⅓tsp for cooking the quinoa, and pepper to taste
1 tablespoon extra virgin olive oil
⅓ cup pistachios or to taste

For the dressing

3 tablespoons extra virgin olive oil or neutral tasting oil
2 tablespoons lemon juice plus zest of 1 lemon
3 teaspoons honey
2 teaspoons fresh ginger finely grated

US Customary - Metric

Instructions

Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside.
Prepare beets: Peel, halve then quarter each beet and cut into approx. 1 cm/0.5'' wedges. Cut the wedges in half, place in a large mixing bowl and pat dry with a paper towel. Add about ⅓ teaspoon of salt, pepper to taste, ground coriander, garlic powder and 1 tablespoon of oil. Stir until thoroughly coated.
Roast beets: Spread the beet pieces on top of the baking sheet and roast in the centre of the oven for 35 minutes. Remove from the oven and set aside to cool.
Prepare quinoa: Rinse the quinoa then add cold water (use 1½ portions of water to 1 portion of quinoa) add ⅓ teaspoon of salt, cover and bring to the boil. Next lower the heat and simmer for about 12-15 minutes until tender and all the water has been absorbed. Remove from the heat and set aside to cool.
TIP: Alternatively cook the quinoa according to package instructions. You can also use ready-cooked quinoa, instead (about 2 cups).
Make dressing: Combine the dressing ingredients and set aside.
Prepare oranges: Cut the top and bottom of the orange then place on a chopping board and cut the rind by slicing downwards all the way around. Then either chop the oranges into large pieces or cut horizontally into slices (like I have done). Set aside.
Assemble: In a large mixing bowl stir together the quinoa, beets, onion, capers, cilantro and most of the dressing. Taste and adjust the seasoning as needed. Garnish with the orange slices (or add orange pieces into the salad mixture), pistachios, more cilantro then pour over the rest of the dressing.

Notes

You don't need to soak the quinoa before boiling.
Both the beets and quinoa can be prepared ahead and refrigerated (overnight).
Pat the beets dry before roasting.
You can make the dressing in advance and refrigerate overnight (up to 3 days). Combine with the salad just before serving.
Best eaten on the day it's made. However, your leftover quinoa and beet salad will still taste delicious the next day especially if you haven't added the orange slices into the mixture (the oranges might become a little soggy in the salad).
Keep refrigerated.
Not suitable for freezing.
See post for optional add-ins and serving suggestions.

Nutrition