Quinoa and Roasted Beet Salad

    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. 1

      Wrap beets in foil and roast at 400°F for 45 minutes until tender.

    2. 2

      Peel and dice the roasted beets once cooled.

    3. 3

      In a large bowl, combine quinoa, arugula, and beets.

    4. 4

      Toss with a light olive oil dressing.

    5. 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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