Roasted Beet And Carrot Quinoa Salad Recipe

Name: Roasted Beet And Carrot Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bulbs Baby Beetroot; 2 Tablespoons Olive Oil; Salt And Pepper; 1-1/2 cup Quinoa; 2 cups Water, Or As Needed To Cook Quinoa; 3 whole Large Carrots, Sliced; 1/2 bulbs Fennel (anise), Thinly Sliced; 1/4 cups Goat Cheese Crumbled; FOR THE DRESSING:; 1/4 cups Apple Cider Vinegar; 2 Tablespoons Lemon Juice; 1 Tablespoon Dijon Mustard; 1 Tablespoon Honey; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 3 Tablespoons Olive Oil

Servings: persons

6 bulbs Baby Beetroot
2 Tablespoons Olive Oil
Salt And Pepper
1-1/2 cup Quinoa
2 cups Water, Or As Needed To Cook Quinoa
3 whole Large Carrots, Sliced
1/2 bulbs Fennel (anise), Thinly Sliced
1/4 cups Goat Cheese Crumbled
FOR THE DRESSING:
1/4 cups Apple Cider Vinegar
2 Tablespoons Lemon Juice
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
1/2 teaspoons Salt
1/4 teaspoons Pepper
3 Tablespoons Olive Oil

1
Preheat the oven to 425u00b0F. Wash the beetroot and cut the stems off. Toss the beetroot in 1 tablespoon olive oil and season with salt and pepper. Wrap the beets in aluminum foil. Roast in the oven for 30 minutes.
2
While the beets roast, prepare the quinoa according to the directions (1-1/2 cups requires about 2 cups of water). Let the quinoa cool slightly, while you finish cooking the beets and carrots.
3
Season the sliced carrots with the remaining tablespoon of olive oil. Season with salt, and pepper. After the beets have cooked for 30 minutes, place the foil packet on a baking sheet and arrange the carrots around the package in a single layer. Roast the carrots for about 15 minutes, flipping once.
4
While the carrots roast, prepare the dressing. Whisk together the apple cider vinegar, lemon juice, mustard, honey, salt and pepper, then incorporate the olive oil to make the dressing.
5
Remove the beets from the oven. Let them cool slightly and rub the skin off. (Be careful, your fingers will turn purple and the beets will be still warm!) Cut the beets into bite-sized pieces.
6
Mix the carrots, beets, and fennel with the quinoa. Pour the dressing over the salad and mix well. Top with the goat cheese.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 bulbs Baby Beetroot, 2 Tablespoons Olive Oil, Salt And Pepper, 1-1/2 cup Quinoa, and more.

Yes, Roasted Beet And Carrot Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet And Carrot Quinoa Salad

How did you like this recipe?

Frequently Asked Questions