Roasted Beetroot and Quinoa Salad
Earthy roasted beets mingle with protein-packed quinoa in a zesty dill vinaigrette for a satisfying plant-based meal. This mediterranean-inspired vegetarian (high-protein) ready in about 50 minutes pairs medium, peeled and diced beetroot, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 medium, peeled and diced beetroot
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 cup, rinsed quinoa
- 1 3/4 cups water
- 1/4 cup red wine vinegar
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1/4 cup, chopped fresh dill
- 1/2 cup, crumbled feta cheese
- 1/4 cup, toasted and chopped walnuts
Instructions
- Step 1: Preheat oven to 400°F (200°C); toss 2 medium peeled and diced beetroots with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet.
- Step 2: Roast for 25-30 minutes until tender and caramelized, stirring once halfway through.
- Step 3: While beets roast, combine 1 cup rinsed quinoa and 1 3/4 cups water in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Step 4: Whisk 1/4 cup red wine vinegar, 2 tbsp olive oil, and 1 tsp Dijon mustard in a bowl; stir in 1/4 cup chopped fresh dill.
- Step 5: Once beets and quinoa are cool, combine both with the vinaigrette in a large bowl; fold in 1/2 cup crumbled feta cheese and 1/4 cup toasted walnuts.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Beetroot and Quinoa Salad take to make?
Total time is about 50 minutes (20 min prep + 30 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 Roasted Beetroot and Quinoa Salad?
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 olive oil from drying out.
Can I substitute ingredients in Roasted Beetroot and Quinoa Salad?
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 Roasted Beetroot and Quinoa Salad 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 Roasted Beetroot and Quinoa Salad high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
