Chilled Beet and Quinoa Salad with Goat Cheese and Citrus Vinaigrette
A vibrant salad featuring earthy roasted beets, nutty quinoa, creamy goat cheese, and a bright citrus vinaigrette perfect for a fresh Kalamazoo summer meal. This mediterranean-inspired salads (vegetarian) ready in about 75 minutes pairs medium beets, quinoa, water 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 320 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
- 3 medium beets
- 1 cup quinoa
- 2 cups water
- 4 oz goat cheese
- 1/4 cup fresh orange juice
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Wrap 3 medium beets individually in foil and roast for 45-60 minutes until tender when pierced with a fork. Let cool, then peel and dice into 1/2-inch cubes.
- Step 2: While beets roast, rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: In a large bowl, combine the cooled quinoa, diced beets, and 1/4 cup chopped fresh parsley. Crumble 4 oz goat cheese over the top.
- Step 5: Drizzle the citrus vinaigrette over the salad and toss gently to coat without breaking the goat cheese. Chill for at least 30 minutes before serving to meld flavors.
Frequently asked questions
How long does Chilled Beet and Quinoa Salad with Goat Cheese and Citrus Vinaigrette take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Beet and Quinoa Salad with Goat Cheese and Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium beets from drying out.
Can I substitute ingredients in Chilled Beet and Quinoa Salad with Goat Cheese and Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Beet and Quinoa Salad with Goat Cheese and Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Beet and Quinoa Salad with Goat Cheese and Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
