Roasted Beet & Quinoa Salad

Roasted Beet & Quinoa Salad

This warm winter salad is hard to beet! Gluten-free, iron-rich quinoa is combined with earthy, vibrant, liver-supporting beets and a citrusy dressing to tantalize your taste buds.
Prep & Cook Time: 45 minutes
Course: Salads & Sides
Servings: 4


  • 1 cup quinoa
  • 2 beets, trimmed and quartered
  • 1 tbsp coconut oil
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1/2 juiced orange + zest
  • 1/2 tbsp apple cider vinegar
  • 1 garlic clove, minced
  • 1 cup arugula
  • 1/4 cup parsley, chopped
  • Salt and pepper (to taste)


  • Rinse quinoa well and place into a large pot with 1.5 cups of water and pinch of sea salt. Cover, bring to a boil, and immediately reduce to a simmer without removing lid. After 20 minutes, check to see if the water has been absorbed. Remove from heat and leave lid on for 10 minutes. Transfer to a large mixing bowl to cool.
  • Preheat oven to 375ºF. While quinoa is coking, roast the beets. Toss the beets with oil and salt and spread evenly on a baking sheet. Bake for 30 minutes or until beets are fork-tender. Remove from oven and set aside to cool.
  • To prepare dressing, combine olive oil, orange zest and juice, apple cider vinegar, garlic, salt, and pepper. Mix well.
  • In a large mixing bowl, gently toss the cooled quinoa, beets, arugula, and parsley with the dressing.


Recipe by InspireHealth
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