Colorado-Inspired Roasted Beet and Quinoa Salad with Goat Cheese
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 salads (vegetarian) ready in about 50 minutes pairs quinoa, water, goat cheese, crumbled 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Pour the vinaigrette over the salad and toss gently to combine. Serve room temperature or chilled.
Equipment for this recipe
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Frequently asked questions
How long does Colorado-Inspired Roasted Beet and Quinoa Salad with Goat Cheese take to make?
Total time is about 50 minutes (10 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 Colorado-Inspired Roasted Beet and Quinoa Salad with Goat Cheese?
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 quinoa from drying out.
Can I substitute ingredients in Colorado-Inspired Roasted Beet and Quinoa Salad with Goat Cheese?
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 Colorado-Inspired Roasted Beet and Quinoa Salad with Goat Cheese 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 Colorado-Inspired Roasted Beet and Quinoa Salad with Goat Cheese 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.
