Vegan Roasted Beet and Quinoa Salad with Citrus Dressing
Nutty quinoa tossed with roasted beets, toasted walnuts, and a bright citrus vinaigrette for a vibrant, nutrient-dense bowl. This mediterranean-inspired vegetarian ready in about 40 minutes blends medium, peeled and diced beets, rinsed quinoa, toasted walnuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 beets
- 1 cup, rinsed quinoa
- 1/2 cup, toasted walnuts
- 2 tbsp olive oil
- 1, zested and juiced orange
- 1 tbsp red wine vinegar
- 1 tsp maple syrup
- 4 cups mixed greens
- 1/4 cup, thinly sliced red onion
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 diced peeled beets with 2 tbsp olive oil, 1/4 tsp sea salt, and spread on a parchment-lined sheet pan. Roast for 25 minutes until tender when pierced with a fork.
- Step 2: Cook 1 cup rinsed quinoa in 2 cups water in a saucepan over medium-high heat for 15 minutes until water is absorbed and quinoa is fluffy. Let cool for 5 minutes.
- Step 3: Whisk together 1/2 cup orange juice, 1 tbsp red wine vinegar, 1 tsp maple syrup, 1 orange zest, and 1/4 tsp sea salt to make dressing.
- Step 4: In a large bowl, combine cooled quinoa, roasted beets, 1/2 cup toasted walnuts, 4 cups mixed greens, and 1/4 cup sliced red onion. Drizzle with dressing and toss gently until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Roasted Beet and Quinoa Salad with Citrus Dressing take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vegan Roasted Beet and Quinoa Salad with Citrus Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vegan Roasted Beet and Quinoa Salad with Citrus Dressing?
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 Vegan Roasted Beet and Quinoa Salad with Citrus Dressing 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.
What goes well with Vegan Roasted Beet and Quinoa Salad with Citrus Dressing?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
