Roasted Beet and Goat Cheese Quinoa Salad

Why You’ll Love This Recipe

• Colorful, wholesome, and satisfying—perfect as a main or a vibrant side.
• Balanced flavors: sweet roasted beets, tangy goat cheese, toasty walnuts, and a bright balsamic-honey finish.
• Meal-prep friendly—cook components ahead and assemble in minutes.
• Naturally gluten-free and easy to adapt for different diets.

Grocery List

• Produce: 3 medium beets, 3 cups baby greens, 1 small garlic clove, fresh parsley (optional)
• Dairy: 4 oz goat cheese (log or crumbles)
• Pantry: Quinoa, walnuts, olive oil, balsamic vinegar, honey, Dijon mustard, kosher salt, black pepper, foil

Full Ingredients

For the Salad

• 3 medium beets (about 1 lb / 450 g), trimmed and scrubbed
• 1 tbsp olive oil (for roasting beets)
• 1/4 tsp kosher salt + freshly ground black pepper (for beets)
• 1 cup quinoa, rinsed well
• 2 cups water
• 3 cups baby greens (spring mix, baby spinach, or arugula)
• 1/2 cup walnuts, coarsely chopped
• 4 oz (113 g) goat cheese, chilled and crumbled
• 2 tbsp chopped fresh parsley (optional, for garnish)

Balsamic-Honey Vinaigrette

• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tsp honey
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Heat the oven and prep the beets

Preheat the oven to 400°F (200°C). Place the trimmed, scrubbed beets on a large sheet of foil, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon kosher salt and a few grinds of black pepper. Fold and crimp the foil to seal tightly, forming a packet to trap steam.

Step 2: Roast, cool, peel, and dice

Roast the foil packet directly on the oven rack for 45 minutes, until a knife slides into the beets with little resistance. Remove and let the packet rest 10 minutes to cool slightly. Open carefully, then rub off the skins with a paper towel (wear gloves if you like). Dice the beets into 3/4-inch pieces and set aside.

Step 3: Cook the quinoa

While the beets roast, rinse the quinoa in a fine-mesh sieve under cold water for 30–60 seconds to remove bitterness. Combine quinoa and 2 cups water in a medium saucepan with a pinch of salt. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Uncover and fluff with a fork.

Step 4: Make the vinaigrette

In a small jar, combine extra-virgin olive oil, balsamic vinegar, honey, Dijon, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Seal and shake vigorously for 15 seconds until emulsified. Taste and adjust seasoning.

Step 5: Toast the walnuts

Toast the chopped walnuts in a dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant and slightly darkened. Transfer to a plate to cool to keep them crisp.

Step 6: Toss the salad

In a large mixing bowl, combine the warm quinoa, diced beets, baby greens, and toasted walnuts. Drizzle with about 3/4 of the vinaigrette and gently toss until the greens are just coated and the quinoa glistens. The warmth helps the quinoa absorb flavor.

Step 7: Finish and serve

Transfer to a serving platter or shallow bowl. Sprinkle the crumbled goat cheese and parsley over top. Drizzle with the remaining vinaigrette and add a final grind of pepper. Serve warm or at room temperature.

Pro Tips

• Peel while warm: Beet skins slip off more easily after a brief 10-minute rest out of the oven.
• Warm quinoa absorbs flavor: Dress the salad while the quinoa is still warm for the best taste and texture.
• Rinse quinoa thoroughly to remove bitterness (saponins) and ensure a clean, nutty flavor.
• Chill goat cheese: Cold goat cheese crumbles cleanly for attractive, creamy nuggets.
• No-mess beets: Use disposable gloves or rub hands with lemon juice after handling to prevent staining.

Variations

• Citrus and herbs: Add segments of orange or grapefruit and a handful of fresh mint; reduce honey to 1 teaspoon to balance.
• Vegan version: Swap honey for maple syrup and use a plant-based feta-style cheese or diced avocado.
• Nut or grain swap: Try toasted pecans or pumpkin seeds; replace quinoa with farro or brown rice (adjust cook times accordingly).

Storage & Make-Ahead

Roast the beets and cook the quinoa up to 4 days ahead; store separately, covered, in the refrigerator. Vinaigrette keeps 1 week chilled. Toasted walnuts stay crisp in an airtight container for 1 week at room temperature. For best texture, add greens and goat cheese just before serving. Leftover assembled salad (dressed) will keep 1 day refrigerated; refresh with a handful of new greens and a drizzle of olive oil before serving. Enjoy slightly warm or bring to room temperature for 20 minutes before eating.

Nutrition (per serving)

Approximate: 490 calories; 34 g fat; 52 g carbohydrates; 7 g fiber; 16 g protein; 430 mg sodium.