Electric Beetroot and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A vibrant, nutrient-packed salad featuring roasted beetroot and fluffy quinoa, dressed with a zesty orange vinaigrette for a refreshing twist. This Mediterranean salad recipe (vegetarian, gluten free), ready in about 45 minutes, pairs quinoa, water, and beetroot 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 "Add this recipe to your weekly plan" 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

• 1 cup (170 g) quinoa, rinsed
• 2 cups (480 ml) water
• 3 medium (about 400 g) beetroot, peeled and cut into 1-inch cubes
• 3 tbsp olive oil, divided
• 2 cups (60 g) baby spinach
• 100 g feta cheese, crumbled
• 1/4 cup (60 ml) orange juice, freshly squeezed
• 2 tbsp white wine vinegar
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 3 medium peeled and cubed beetroot with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking tray and roast for 30-35 minutes until tender and edges caramelize.
2. Step 2: While beets roast, bring 2 cups water to a boil in a saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp white wine vinegar, 1 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine roasted beetroot, cooked quinoa, 2 cups baby spinach, and 100 g crumbled feta. Drizzle with the citrus vinaigrette and toss gently to coat everything evenly.
5. Step 5: Serve immediately or chill for 30 minutes to meld flavors.