Description
A perfect fusion of earthy, nutty, and citrusy flavors, this Roasted Beet and Quinoa Salad with Orange Vinaigrette is a nutrient powerhouse—packed with antioxidants, fiber, and vitamins. The combination of roasted beets, fluffy quinoa, zesty orange vinaigrette, and crunchy walnuts or pecans creates a harmonious blend of textures and tastes.
Ingredients
Scale
For the Salad:
- 2 medium beets, roasted and diced → Rich in antioxidants, fiber, and nitrates for better blood circulation.
- 1 cup quinoa, cooked → A complete protein source packed with fiber and minerals.
- 1 orange, segmented → Bursting with vitamin C, promoting skin health and immunity.
- ¼ cup feta cheese (optional) → Adds creaminess and boosts calcium intake.
- ¼ cup toasted walnuts or pecans → Loaded with healthy fats that support heart health.
- 2 cups mixed greens (arugula, spinach, or kale) → Provides iron, vitamin K, and fiber, enhancing digestion.
- ¼ cup pomegranate seeds (optional) → A natural anti-inflammatory bursting with polyphenols.
For the Orange Vinaigrette:
- ¼ cup fresh orange juice → Brings bright acidity while enhancing flavor depth.
- 2 tbsp olive oil → A heart-healthy fat with antioxidants that aid in anti-aging.
- 1 tbsp apple cider vinegar → Known for digestion benefits, bringing a pleasant tang.
- 1 tsp Dijon mustard → Enhances flavor while providing mild heat.
- 1 tsp honey or maple syrup → Balances the vinaigrette with natural sweetness.
- Salt and pepper to taste → Essential for seasoning precision.
Instructions
1. Roast the Beets
- Preheat oven to 400°F (200°C).
- Wrap beets in foil and roast for 40-50 minutes until fork-tender.
- Let them cool, then peel and dice into bite-sized pieces.
2. Cook the Quinoa
- Rinse quinoa under cold water to remove bitterness.
- Cook per package instructions. Let it cool.
3. Prepare the Orange Vinaigrette
- Whisk together orange juice, olive oil, vinegar, mustard, honey, salt, and pepper.
- Adjust sweetness/acidity based on preference.
4. Assemble the Salad
- In a large bowl, combine quinoa, roasted beets, orange segments, greens, nuts, and pomegranate seeds.
5. Dress and Serve
- Drizzle vinaigrette over the salad and toss gently.
- Sprinkle with feta cheese, if using.
Notes
This vibrant salad is both hearty and refreshing. For added texture, sprinkle with toasted walnuts or pumpkin seeds. Crumbled goat cheese or feta also pairs beautifully with the sweet citrus and earthy beets. Serve it warm or chilled—either way, it’s a crowd-pleaser!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Contemporary
Keywords: Roasted Beet and Quinoa Salad with Orange Vinaigrette