Northern Grain Salad with Roasted Beets and Feta
A vibrant salad featuring nutty grains, sweet roasted beets, and tangy feta, brightened with fresh herbs and a citrus vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs rinsed quinoa, water, medium beets, peeled and cubed 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 280 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
- 1 cup, rinsed quinoa
- 2 cups water
- 3 medium beets, peeled and cubed
- 3 tbsp, divided olive oil
- 1 tsp, divided sea salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 3 tbsp lemon juice
- 1 tsp honey
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 medium peeled and cubed beets with 2 tbsp olive oil, 1/2 tsp sea 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, bring 2 cups water to a boil in a medium pot. Add 1 cup rinsed quinoa, 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 1 tbsp olive oil, 3 tbsp lemon juice, 1 tsp honey, 1/2 tsp sea salt, and 1/4 tsp black pepper to make the dressing.
- Step 4: In a large bowl, combine cooked quinoa, roasted beets, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint. Drizzle dressing over salad and toss gently to combine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northern Grain Salad with Roasted Beets and Feta take to make?
Total time is about 50 minutes (15 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 Northern Grain Salad with Roasted Beets and 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 rinsed quinoa from drying out.
Can I substitute ingredients in Northern Grain Salad with Roasted Beets and 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 Northern Grain Salad with Roasted Beets and 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.
Is Northern Grain Salad with Roasted Beets and Feta 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.
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