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5 from 1 vote

Roasted beet, quinoa, and carrot salad

This roasted beet, quinoa, and carrot salad is packed with healthy and good-for-you ingredients! It's super flavorful and has the best lemon dressing!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: beet quinoa carrot salad, berry kale quinoa salad, roasted beet salad, Roasted beet, quinoa, and carrot salad
Servings: 6 servings
Author: Chelsea Lords

Ingredients

  • 1 pound medium beets, peeled and cut into 1-inch wedges
  • 2 tablespoons olive oil for beets
  • ½ pound medium carrots 2-3 medium carrots
  • 1 tablespoon olive oil for carrots
  • fine sea salt to taste
  • ground black pepper to taste
  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 ounces mixed greens lettuce about 1 cup
  • ⅓ cup honey roasted sliced almonds
  • ⅓ cup crumbled goat cheese

Lemon Vinaigrette

  • ¼ cup red wine vinegar
  • 1 ½ tablespoons dijon mustard
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic
  • ½ cup olive oil
  • 3 tablespoons fresh lemon juice juice of about 1 large lemon

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Toss 1 pound medium beets, peeled and cut into 1-inch wedges in a bowl with 2 tablespoons olive oil. Arrange on one half of a large baking sheet.
  • Toss ½ pound medium carrots in a bowl with 1 tablespoon olive oil and arrange on the other sideof the baking sheet. Season the beets and carrots with fine sea salt and ground black pepper. Roast for 30-35 minutes until tender.
  • Meanwhile, prepare the quinoa by rinsing 1 cup uncooked quinoa in a fine mesh sieve to remove the bitter coating. Combine the quinoa with 2 cups water in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for 15 minutes or until the water has been completely absorbed by the quinoa.
  • Turn off the heat and let the quinoa stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside until it is completely cool.
  • Meanwhile, prep the lemon vinaigrette by whisking ¼ cup red wine vinegar, 1 ½ tablespoons dijon mustard, ½ teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon minced garlic, and ½ teaspoon or so fine sea salt in a small bowl. Slowly whisk in the ½ cup olive oil and 3 tablespoons fresh lemon juice. Cover and store in the refrigerator until you are ready to serve.
  • Toss the cooled quinoa and 4 ounces mixed greens lettuce in a large bowl. Add the roasted beets and carrots, then top with ⅓ cup honey roasted sliced almonds and ⅓ cup crumbled goat cheese.
  • Pour as much of the dressing as you'd like over the salad and toss to coat. Serve immediately.
  • If you plan to serve this salad later, hold the dressing on the side until just before serving.

Nutrition

Calories: 463kcal | Carbohydrates: 32g | Protein: 10g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 182mg | Potassium: 640mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6576IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 3mg

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