Quinoa and Roasted Beet Salad
An earthy, vibrant salad featuring goat cheese, toasted walnuts, and balsamic glaze.
Word Recipe Kitchen
Tested & verified by our culinary team
50 minsMedium4 servings
Nutrition per serving
310
Calories
10g
Protein
42g
Carbs
14g
Fat
Ingredients
- 2 cupsQuinoa, cooked
- 3Large beets
- 1/2 cupGoat cheese crumbles
- 1/4 cupWalnuts, toasted
- 2 cupsArugula
- 2 tbspBalsamic glaze
Instructions
- 1
Wrap beets in foil and roast at 400°F for 45 minutes until tender.
- 2
Peel and dice the roasted beets once cooled.
- 3
In a large bowl, combine quinoa, arugula, and beets.
- 4
Toss with a light olive oil dressing.
- 5
Top with goat cheese, walnuts, and a drizzle of balsamic glaze.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories310
% Daily Value *
Total Fat 14g18%
Saturated Fat 6.3g32%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 42g15%
Dietary Fiber 8g29%
Sugars 6.3g
Protein 10g20%
Vitamin A 200 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Quinoa and Roasted Beet Salad
- • This recipe packs well for meal prep — store in airtight containers.
- • Grate cheese fresh rather than pre-shredded for better melting and flavor.
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