Bright Beetroot and Quinoa Salad

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant salad combining earthy beets, protein-rich quinoa, and a light vinaigrette, perfect for a healthy lunch or light dinner. This Mediterranean salad recipe (vegetarian), ready in about 65 minutes, pairs Beetroot, Quinoa, and Cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium Beetroot
• 1 cup Quinoa
• 1/2 cup Cucumber, diced
• 1/4 cup Red onion, finely chopped
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 1 tsp Honey
• 2 tbsp Fresh parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 beetroot cubes (1-inch) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until tender and caramelized.
2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup quinoa, reduce heat, and simmer for 15 minutes until absorbed. Let cool slightly.
3. Step 3: In a large bowl, combine roasted beetroot, 1 cup cooked quinoa, 1/2 cup diced cucumber, and 1/4 cup finely chopped red onion.
4. Step 4: Whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the salad and toss to coat.
5. Step 5: Garnish with 2 tbsp fresh parsley and serve chilled or at room temperature.