Roasted Beet and Goat Cheese Quinoa Salad

• 1 1/2 cups uncooked quinoa
• 3 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 2 tablespoons toasted walnuts, chopped
• 1 small red onion, finely diced

Steps

1. 1 Preheat oven to 400°F. Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. 2 Rinse quinoa under cold water. In a medium pot, combine quinoa with 3 cups water and a pinch of salt. Bring to a boil, reduce heat, and simmer for 15 minutes. Fluff with a fork and let cool.
3. 3 In a large bowl, whisk together red wine vinegar, honey, and remaining olive oil.
4. 4 Add cooked quinoa, roasted beets, red onion, parsley, and mint to the bowl. Toss to combine.
5. 5 Gently fold in crumbled goat cheese and toasted walnuts.
6. 6 Season with salt and pepper to taste. Serve at room temperature.

Equipment

• Baking sheet
• Medium pot
• Large mixing bowl
• Whisk

Variations

• Add feta cheese instead of goat cheese for a saltier flavor.
• Incorporate roasted sweet potatoes for a heartier version.

Substitutions

• Use almond slices instead of walnuts.
• Substitute balsamic vinegar for red wine vinegar.

Pairings

• Grilled salmon
• Warm pita bread
• A crisp white wine

Nutrition

Tips

• For a tangier flavor, add a splash of lemon juice.
• Roast extra beets to use in sandwiches or soups later in the week.

Storage

Store in an airtight container in the fridge for up to 3 days. Best served at room temperature.

Freezing: Freezes well for up to 2 months without goat cheese. Thaw overnight in the fridge and add fresh goat cheese before serving.

Serving Suggestions

• Pair with a simple arugula salad and crusty bread.
• Serve alongside grilled chicken for added protein.

FAQ