Colorado-Inspired Roasted Beet and Quinoa Salad with Goat Cheese

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A colorful salad featuring roasted beets, nutty quinoa, and creamy goat cheese, accented with toasted walnuts and a citrus vinaigrette for a fresh regional dish. This American-inspired salad recipe (vegetarian), ready in about 50 minutes, pairs beets, peeled and cut into 1-inch cubes, 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 350 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, peeled and cut into 1-inch cubes
• 1 cup quinoa
• 2 cups water
• 4 oz goat cheese, crumbled
• 1/2 cup walnuts, toasted and chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 cups cubed peeled beets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized.
2. Step 2: While beets roast, rinse 1 cup quinoa under cold water. Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Step 3: Reduce heat to low, cover, and simmer quinoa for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
4. Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
5. Step 5: In a large bowl, combine the roasted beets, cooked quinoa, 4 oz crumbled goat cheese, 1/2 cup toasted chopped walnuts, and 2 tbsp chopped fresh parsley.
6. Step 6: Pour the vinaigrette over the salad and toss gently to combine. Serve room temperature or chilled.