Roasted Golden Beet Salad with Quinoa is a classic pairing where the beets intermingle perfectly with peppery arugula, crisp apples, pistachios, creamy goat cheese and protein rich quinoa and all dressed with a simple red wine vinaigrette. Perfection on a plate. Tonight we are serving this crisp salad with grilled lamb chops and a nice Pinot Noir.
Beets have had a renaissance of sorts in the last few years. We all can relate to holiday dinners at a relatives house and there, as if an unwelcome guest, sits the bowl of canned beets, untouched, in the center of the table 😂. Sad, dark beets cut into slices typically and never really feeling like they had their place on the table or on any food. Fast forward to fresh roasted beets that are slightly crunchy, more delicate in flavor and go so well our beloved goat cheese. From there, roasted beets are a blank canvas of opportunity. This Roasted Golden Beet Salad with Quinoa is just such that canvas.
Are beets and Beetroots the same?
Beets and beetroots are the same. In the United States we refer to them as beets and in Europe for example, beetroot. My favorite is the golden beet which this salad contains. If the greens are tender, I like to sauté them in a little garlic and olive oil and serve over steamed rice.
Beets are incredibly nutritious, high in fiber and low in calories. Not to mention they are chock full of vitamins and minerals like Vitamin B9, C and rich in Manganese and Potassium.
How to Roast beets for Salad
So how do you roast beets? Sounds complicated, but it’s really not. It’s easy and tastes so good. Below you will see a step by step to prepare and roast beets.
How to assemble this delicious Roasted golden beet Salad with Quinoa
When I first perfected this salad, we ate it everyday for a week. I love this salad. The tart apples work well with beets and soft creamy cheese and pistachios just add great texture and flavor. Add some Quinoa and peppery Arugula and well, what’s not to like? Once the ingredients are ready, this is great meal prep salad that is ready to go in a moments notice. It’s filling, incredibly flavorful and oh so nutritious and healthy.
- Roasted, sliced beets
- Baby Arugula
- Goat cheese (do not use goat cheese crumbles- crumble the cheese fresh)
- Cooked quinoa – either tricolor or regular (you can learn to cook quinoa here)
- Fuji apple, cubed.
- Roasted pistachios (salted, optional – see note below)
- extra virgin olive oil
- red wine vinegar
- Dijon mustard
- salt and pepper (if you used salted pistachios, use salt sparingly.)
You have some freedom with this salad and it still turns out great. By freedom I mean, if you want to add more Arugula and less Quinoa, go for it. More roasted beets and less apple, do it! It’s pretty flexible, so make it your own.
For 4 , main course lunch servings using the following ratio: 6 cups of Arugula, 1 cup of Quinoa, 1 1/2 cups of Roasted beets, 1 whole apple, 1/3 cup of pistachios, 1/3 cup of goat cheese, crumbled. For the dressing, it’s a simple 1/4 cup of extra virgin olive oil, 3 tablespoons of red wine vinegar, 2 teaspoons of Dijon mustard, salt and pepper. Place these ingredients in a small jar with lid and shake away. Dressing the salad to taste and toss. Serve immediately.
Substitutions and Options
Yes! Pine nuts, pecans, walnuts and almonds work well with this salad.
Yes. Exactly the same way. If you are using baby beets, they will cook quickly so just check them at around 15 minutes.
Baby greens, butter lettuce and spinach work well with this salad. Also Baby kale is good.
Chicken works well with this salad. Rotisserie chicken is easy and handy for meal prep.
You can serve this as a side for baked chicken, grilled lamb chops, pork chops or pork loin is perfect!
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Roasted Golden Beet Salad with Quinoa
- 5 oz Arugula container
- 1 whole apple Fuji, McIntosh, Green, cubed with skin
- 1 1/2 cups beet, golden roasted, cubed
- 1 cup Quinoa cooked to package directions
- 1/3 cup pistachios roasted
- 1/3 cup goat cheese crumbled
Simple Red Wine Vinaigrette
- 1/4 cup olive oil extra virgin
- 3 tbsp red wine vinegar
- 2 tsp mustard Dijon
- salt kosher
- pepper fresh ground
- In a jar with tight fitting lid, add olive oil, vinegar, Dijon, salt and pepper.
- Screw lid back on tightly and shake. Set aside.
- In a large bowl, add arugula, quinoa, apple, beets and pistachios.
- Drizzle half of the dressing. Toss gently. Add more dressing if needed.
- Top with crumbled goat cheese pieces.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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