This Roasted Beet and Carrot Quinoa Salad is a great bridge between roasted vegetable season and lemony-herb filled salad season. This wholesome quinoa salad layers in flavors, from sweet roasted vegetables, fresh herbs, buttery nuts, and a vibrant lemon dressing.
A Perfect Quinoa Salad Recipe
This quinoa salad is loaded with flavor! It’s perfect for so many occasions, especially when beets and carrots are available in the farmer’s markets.
Many local grocery stores are now carrying beautiful beet varieties in their organic sections.
Roasted carrots and beets have such delicious sweet earthy flavors. This salad offsets those with a lemony, spiced dressing and tons of fresh herbs.
The addition of toasted pistachios and pine nuts on top gives this an extra special feel.
You’ll Love this Salad Because:
- It’s a great way to load up on nutrients from veggies, herbs, and fiber rich quinoa.
- Add protein and you have a complete meal! There’s so much going on in this salad, it’s the only side dish you’ll need.
- It’s perfect for meal prep. While it’s delicious served warm, the flavors soak in to the quinoa making it even better the next couple of days!
These fresh vegetables are baked in my Sharp European Convection Oven where the heat is consistent so I know all of my vegetables will not be overcooked. Also using my Sharp Induction Cooktop. The even heating allows each of the quinoa to cook to golden brown perfection without burning.
What You’ll Need
- Quinoa
- Beets (I use red beets, but golden beets are also delicious!)
- Carrots
- Olive Oil
- Sea Salt and Black Pepper
- Parsley and Cilantro
- Pistachios and Pine Nuts (toasted almonds or pecans would also be amazing!)
Spiced Lemon Salad Dressing
- Lemon Juice
- Olive Oil
- Honey (omit if you prefer less sweet dressings, or sub maple syrup)
- Spices (cumin, paprika, turmeric)
- Sea Salt and Black Pepper
How to Make a Roasted Carrot and Beet Quinoa Salad
Step 1: Preheat oven to 425º F. Line a baking pan with parchment paper and set aside.
Step 2: Combine all dressing ingredients in a bowl or jar, and whisk or shake to combine.
Step 3: Add chopped beets and carrots to the baking sheet, and drizzle with olive oil. Season with sea salt and black pepper, and toss to coat. Roast beets and carrots for 30 minutes.
Step 4: Add quinoa and water into a saucepan on the stove. Heat over medium high heat until boiling, then reduce heat to low and cover. Allow the quinoa to steam for about 20 minutes, until no water remains and the quinoa is softened. Fluff the quinoa with a fork, and then allow to slightly cool.
Step 5: Toss the fluffy quinoa with the lemon dressing.
Step 6: Into a large bowl, layer in the quinoa, roasted beets and carrots, and herbs. Toss to combine.
Step 7: Top the salad with toasted pistachios and pine nuts to serve.
How to Store Leftover Beet Quinoa Salad (for Meal Prep!)
After the salad has cooled to room temperature, store the leftover salad in an airtight container in the refrigerator for up to 5 days. The salad is delicious served cold, but can also be gently reheated in a skillet over medium heat.
If preparing this salad as meal prep, store the chopped herbs and the nuts separately, and add them when ready to serve. This will keep the salad tasting the freshest!
Should I serve this warm or cold?
In the warmer months, prep this salad ahead of time and serve it cold alongside grilled meats.
In colder months, serve it warm! It can even be served hot if you keep greens and herbs separate, toss the quinoa and veggies hot, and garnish with fresh herbs and nuts.
Variations for this Roasted Vegetable and Quinoa Salad
Experiment with different additions to this beautiful salad! Here are some easy ways to recreate this salad and change it up for different occasions!
Beets: Red beets, golden beets, or heirloom varieties like Chioggia beets (the candy cane striped ones) are all great in this salad!
Carrots: Use rainbow carrots to add different colors to this salad!
Other Vegetables: Roasted cauliflower, sweet potatoes, or winter squashes like butternut squash would all be delicious substitutions in this salad.
Herbs and Greens: Use your favorite fresh herbs! Fresh basil is a great addition. Other leafy greens to throw in to the mix are peppery arugula, baby kale, and baby spinach. Allow the roasted vegetables and quinoa to cool until just warm prior to mixing in more delicate greens, or simply serve the salad on top of a bed of greens. You can even incorporate the beet greens in this salad!
Nuts & Seeds: The toasted nuts add a great flavor and texture to this quinoa beet salad recipe. Substitute your favorites in this salad! Try toasted almond, pecans, or sunflower seeds and pumpkin seeds.
Add Cheese!: Beets go great with cheese, so top this salad with a little goat cheese or salty feta cheese if desired.
Other Beet Salad Recipes
Made by our Sharp Chef Michelle, blogger for Sunkissed Kitchen, who provided us with this yummy recipe made to perfection.
- Cold Beet Salad with Quinoa and Pesto
- Kale Salad with Blueberries and Quinoa
- Moroccan Salad with Quinoa and Chickpeas
Roasted Beet and Carrot Quinoa Salad
Ingredients
- Salad:
- Quinoa
- Beets (I use red beets, but golden beets are also delicious!)
- Carrots
- Olive Oil
- Sea Salt and Black Pepper
- Parsley and Cilantro
- Pistachios and Pine Nuts (toasted almonds or pecans would also be amazing!)
- Spiced Lemon Salad Dressing:
- Lemon Juice
- Olive Oil
- Honey (omit if you prefer less sweet dressings, or sub maple syrup)
- Spices (cumin, paprika, turmeric)
- Sea Salt and Black Pepper
Instructions
Preheat oven to 425º F. Line a baking pan with parchment paper and set aside.
Combine all dressing ingredients in a bowl or jar, and whisk or shake to combine.
Add chopped beets and carrots to the baking sheet, and drizzle with olive oil. Season with sea salt and black pepper, and toss to coat. Roast beets and carrots for 30 minutes.
Add quinoa and water into a saucepan on the stove. Heat over medium high heat until boiling, then reduce heat to low and cover. Allow the quinoa to steam for about 20 minutes, until no water remains and the quinoa is softened. Fluff the quinoa with a fork, and then allow to slightly cool.
Toss the fluffy quinoa with the lemon dressing.
Into a large bowl, layer in the quinoa, roasted beets and carrots, and herbs. Toss to combine.
Top the salad with toasted pistachios and pine nuts to serve.
