Roasted Beet and Carrot Quinoa Salad
A colorful and nourishing quinoa salad, with roasted beets, carrots, fresh herbs, and toasted nuts. The spiced lemon dressing ties all these flavors together in the most wonderful way!
Servings: 8 people
Calories: 199kcal
Ingredients
- 2 carrots large, peeled and cut diagonally
- 3-4 beets about 3 cups of peeled beets, cut into 1-inch cubes
- 1 tablespoon olive oil
- sea salt and black pepper to taste
- 1 cup quinoa rinsed and drained
- 1 cup cilantro chopped
- 1/2 cup Italian parsley chopped
- 1/4 cup pistachios toasted
- 1/4 cup pine nuts toasted
Dressing
- 1/4 cup lemon juice 1 large lemon juiced
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1/8 teaspoon turmeric
- 1/8 teaspoon sea salt or more, to taste
Instructions
- Preheat the oven to 425º degrees F
- Add all dressing ingredients to a small covered container and shake to mix well. Set aside.
- On a lined cookie sheet, add the carrots and beets, keeping separate. Drizzle both with olive oil and sprinkle with salt and pepper. Toss the vegetables to evenly coat (keeping the carrots on a separate side prevents them from being dyed red by the beets).
- Roast the vegetables for 30 minutes, until the beet is very soft and the carrots have begun to brown and caramelize.
- Cook the quinoa per package directions, and set aside. I take the lid off the quinoa and fluff with a fork after it's finished cooking to keep it from becoming overcooked.
- Cool the quinoa for about 10-15 minutes, until warm but no longer hot. Toss the quinoa with the dressing.
- Add the quinoa, roasted vegetables, and chopped cilantro and parsley to a large salad bowl, and gently toss. (Over mixing the salad will cause the beets to dye everything red. The salad will still be delicious but won't look as beautiful when served.)
- Garnish the salad with toasted pine nuts and pistachios.
Video
Notes
How to Store Leftover Beet Quinoa Salad (for Meal Prep!)
After the salad has completely cooled, store the leftover salad in an airtight container in the refrigerator for up to 5 days. The salad is delicious served cold, but can also be gently reheated in a skillet. If preparing this salad as meal prep, store the chopped herbs and the nuts separately, and add them when ready to serve. This will keep the salad tasting the freshest!Variations for this Roasted Vegetable and Quinoa Salad
Beets: Red beets, golden beets, or heirloom varieties like Chioggia beets (the candy cane striped ones) are all great in this salad! Carrots: Use rainbow carrots to add more colors to this salad! Other Vegetables: Roasted cauliflower, sweet potatoes, or winter squashes like butternut squash would all be delicious substitutions in this salad. Herbs and Greens: Use your favorite fresh herbs! Fresh basil is a great addition. Other great greens to throw in to the mix are arugula, baby kale, and baby spinach. Allow the roasted vegetables and quinoa to cool until just warm prior to mixing in more delicate greens, or simply serve the salad on top of a bed of greens. Nuts & Seeds: The toasted nuts add a great flavor and texture to this salad. Substitute your favorites in this salad! Try toasted almond, pecans, or sunflower seeds and pumpkin seeds.Nutrition
Calories: 199kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 60mg | Potassium: 320mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3150IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 2mg