Dairy-free Roasted Beet And Quinoa Salad

This Dairy-Free Roasted Beet and Quinoa Salad is a nutritious and colorful dish that is perfect for a light lunch or as a side dish for dinner. The combination of earthy roasted beets, fluffy quinoa, and a zesty vinaigrette creates a satisfying and flavorful salad.

Dairy-free Roasted Beet And Quinoa Salad

Ingredients

  • 3 medium beets, peeled and diced
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped walnuts
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the diced beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the beets are tender.
  3. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt and pepper to make the vinaigrette.
  5. In a large bowl, combine the roasted beets, cooked quinoa, chopped parsley, and walnuts. Drizzle the vinaigrette over the salad and toss to combine.
  6. Adjust seasoning with salt and pepper if needed. Serve the salad at room temperature or chilled.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250
Carbohydrates
35g
Protein
8g
Fat
9g

Supplies

Baking sheet Medium saucepan Whisk Large mixing bowl

Tools

Oven Stovetop

Serving suggestions

This salad pairs well with grilled chicken or as a topping for a bed of mixed greens.

Tips & tricks

To save time, you can roast the beets and cook the quinoa ahead of time and assemble the salad when ready to serve.

Cost

$10