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Wholesome Beet Salad with Quinoa and Spinach: Easy & Perfect

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This wholesome beet salad with quinoa and spinach is a simple, delicious, and nutritious meal that comes together in about 45 minutes. Roasted beets, fluffy quinoa, fresh spinach, and a tangy lemon vinaigrette create a perfect balance of flavors and textures.

Ingredients

Scale
  • 3 medium or 2 large beets
  • 1 cup uncooked quinoa
  • 4–5 cups fresh baby spinach
  • ½ cup crumbled feta or goat cheese
  • ⅓ cup walnuts or pecans, toasted
  • ¼ cup extra-virgin olive oil (for dressing)
  • 1 tbsp extra-virgin olive oil (for roasting)
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper to taste
  • Optional: sliced avocado, fresh herbs (parsley or dill), pickled red onions, dried cranberries

Instructions

  1. Preheat oven to 400°F (200°C). Scrub beets clean, trim tops and roots, wrap each in aluminum foil, and place on a baking sheet. Roast for 45-60 minutes until a knife slides through easily. Let cool in foil for 10 minutes, then rub off skins and dice into ½-inch cubes.
  2. Rinse 1 cup quinoa in a fine-mesh strainer under cold water for 30 seconds. In a medium saucepan, combine rinsed quinoa with 2 cups water or vegetable broth and a pinch of salt. Bring to a boil, reduce to low simmer, cover, and cook for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  3. In a small bowl or jar, combine ¼ cup olive oil, 2-3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and a pinch of salt and pepper. Whisk or shake until emulsified.
  4. In a small dry skillet over medium heat, toast walnuts or pecans for 2-3 minutes until fragrant. Transfer to a plate to cool, then roughly chop if whole.
  5. In a large bowl, combine spinach, cooked quinoa, and diced beets. Pour about three-quarters of the dressing over and gently toss. Add crumbled cheese and toasted nuts, toss gently. Add more dressing if needed. Finish with black pepper and flaky sea salt.

Notes

For best results, let beets cool completely before adding to salad to prevent wilting spinach. Store dressing separately if meal prepping. The salad keeps for up to 4 days undressed in the fridge. For a vegan version, skip cheese or use plant-based feta and swap honey for maple syrup.

Nutrition

Keywords: beet salad, quinoa salad, spinach salad, healthy salad, vegetarian, gluten-free, meal prep

Find it online: https://nadinetable.com/wholesome-beet-salad-with-quinoa-and-spinach-easy-and-perfect/