Quinoa Salad with Roasted Beets and Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful quinoa salad featuring earthy roasted beets, crunchy walnuts, and a bright citrus vinaigrette inspired by West Chester’s Northstar Cafe. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs rinsed quinoa, water, medium, peeled and cubed golden beets 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 340 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: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed golden beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized, stirring halfway.
  2. Step 2: In a medium pot, combine 1 cup rinsed quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1 small minced garlic clove, 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: In a large bowl, combine the cooked quinoa, roasted beets, 1/2 cup roughly chopped walnuts, and 2 cups packed arugula. Drizzle with the citrus vinaigrette and toss gently to coat.
  5. Step 5: Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Garnish with extra walnuts or arugula if desired.

Frequently asked questions

How long does Quinoa Salad with Roasted Beets and Citrus Vinaigrette 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 Quinoa Salad with Roasted Beets and 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 rinsed quinoa from drying out.

Can I substitute ingredients in Quinoa Salad with Roasted Beets and 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 Quinoa Salad with Roasted Beets and 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 Quinoa Salad with Roasted Beets and Citrus Vinaigrette 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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