Bright Beetroot and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired salads (vegetarian) ready in about 65 minutes pairs Beetroot, Quinoa, 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 "Plan a meal with the AI" 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, diced Cucumber
• 1/4 cup, finely chopped Red onion
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 1 tsp Honey
• 2 tbsp, chopped Fresh parsley
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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.