Citrus Beet and Quinoa Salad with Feta
A vibrant salad combining roasted beets, fluffy quinoa, and tangy feta cheese, dressed with a zesty citrus vinaigrette. This mediterranean-inspired salads ready in about 55 minutes pairs beets, olive oil, salt 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, peeled and quartered beets
- 3 tbsp, divided olive oil
- 1 tsp, divided salt
- 3/4 cup uncooked quinoa
- 1 1/2 cups water
- 1/4 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 4 oz, crumbled feta cheese
- 2 tbsp, chopped fresh mint leaves
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 medium peeled and quartered beets with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 35-40 minutes until tender when pierced with a fork.
- Step 2: While beets roast, rinse 3/4 cup uncooked quinoa under cold water. Combine quinoa and 1 1/2 cups water in a medium saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 3: In a small bowl, whisk together 2 tbsp olive oil, 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the citrus vinaigrette.
- Step 4: In a large bowl, combine the roasted beets, cooked quinoa, 4 oz crumbled feta cheese, and 2 tbsp chopped fresh mint. Drizzle the citrus vinaigrette over the salad and toss gently to combine before serving.
Frequently asked questions
How long does Citrus Beet and Quinoa Salad with Feta take to make?
Total time is about 55 minutes (15 min prep + 40 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 Citrus Beet and Quinoa Salad with Feta?
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 beets from drying out.
Can I substitute ingredients in Citrus Beet and Quinoa Salad with Feta?
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 Citrus Beet and Quinoa Salad with Feta 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.
What goes well with Citrus Beet and Quinoa Salad with Feta?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A refreshing and healthy dish. The feta adds a nice tang. My family loved it for lunch.
- ★★★★★
This salad was a hit at my dinner party! The citrus and beets complemented the quinoa perfectly. Will make again.
- ★★★★★
Best salad recipe I've tried in a while. The beets add a beautiful color and sweetness. Feta is a great touch.
