Go Back
Beet & Quinoa Salad
Print Recipe
5 from 15 votes

Beet And Quinoa Salad

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, nut free, vegetarian
Calories: 215kcal
Author: Dani Spies


  • 4 beets with the greens attached
  • 3 cloves of garlic minced
  • 2 tsp olive oil
  • 1/2 red onion diced
  • 1 tsp apple cider vinegar
  • 1 cup of cooked quinoa
  • 2 tbsp fresh chopped dill
  • 1.5 ounces feta cheese crumbled
  • Salt and pepper to taste


  • Pre-heat oven to 375.
  • Peel beets and cut them into small bite-sized pieces. Toss beets with one teaspoon of olive oil, garlic, salt and pepper.
  • Place beets on a rimmed baking sheet and pop in the oven for thirty minutes or until the beets are fork tender.
  • While the beets are cooking, heat remaining olive oil in a nonstick saut pan over a medium high heat. Reserve 2 tbsp of onion and set aside. Toss the remainder of the onion into the oil and cook for about five minutes or until the onions are tender.
  • Stir in beet greens and apple cider vinegar. Allow to cook until the greens are just wilted this will only take a minute or so.
  • Allow everything to cool a bit before assembling the salad.
  • In a large bowl combine the two tablespoons of raw onion that you reserved earlier with dill, beet greens, roasted beets, and quinoa. Season with salt and pepper.
  • Gently toss in the feta cheese and serve. Enjoy!


Calories: 215kcal | Carbohydrates: 7g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 477mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 222mg | Iron: 0.3mg