Electric Beetroot and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-packed salad featuring roasted beetroot and fluffy quinoa, dressed with a zesty orange vinaigrette for a refreshing twist. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 45 minutes pairs (170 g), rinsed quinoa, (480 ml) water, divided olive oil 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.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Electric Beetroot and Quinoa Salad with Citrus Vinaigrette take to make?

Total time is about 45 minutes (10 min prep + 35 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 Electric Beetroot and Quinoa Salad with 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 (170 g), rinsed quinoa from drying out.

Can I substitute ingredients in Electric Beetroot and Quinoa Salad with 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 Electric Beetroot and Quinoa Salad with 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 Electric Beetroot and Quinoa Salad with Citrus Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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