This vibrant Beet Quinoa Salad is hearty, healthy, and flavorful. It is also vegetarian and filling enough to be served as a light main meal or as a nutritious side dish.
If you love beets and quinoa, this recipe combines the best of both worlds. Toss in some grapefruit, tangy goat cheese, and crunchy walnuts, and this salad is absolutely perfect.
This quinoa salad recipe is super easy to make. You’ll need cooked beets and cooked quinoa before you get started. Once you’ve gathered those ingredients, there isn’t much left to do but cut up a grapefruit and stir!
The variety of nutrient-dense ingredients make this salad filling and satisfying.
You can also prepare this healthy salad in advance to have on hand for a quick healthy lunch or dinner during the workweek.
Why You’ll Love This Recipe
- It’s quick and easy. Once you have prepared all the ingredients, all you have to do is to mix them together.
- It’s made using nutritious, healthy ingredients.
- This salad is vegetarian and gluten-free.
- It stores in the refrigerator well, so it’s great to make ahead for a party or gathering.
- This beet quinoa salad pairs well with a variety of meats and seafood.
Ingredients You’ll Need
- Cooked Medium Beets – peeled and chopped or peeled and grated.
- Grapefruit – adds contrasting tangy, sweet flavor to the sweet, earthy beets.
- Cooked Quinoa – You can use any color quinoa (red, white, etc).
- Goat Cheese – adds bits of smooth, creamy texture and rich nutty flavor.
- Walnuts – because every salad needs some crunch.
- Olive Oil – dresses this salad and softens the beets a bit.
- Salt – highlights the natural flavors of each ingredient.
How To Make Beet Quinoa Salad
- You will need cooked beets for this recipe. Check out this post for detailed instructions on how to cook beets.
- You will also need cooked quinoa. Just cook it according to the instructions on the packaging.
- To prep the grapefruit, peel it and cut the flesh into sections. Squeeze the juice from the remaining grapefruit pieces.
- In a large bowl, add cooked diced beets, cooked quinoa, grapefruit segments, goat cheese, and walnuts. Add the grapefruit juice, olive oil, and salt to taste. Toss gently to combine and enjoy!
The pigment in beets is no joke and will stain your clothes and hands, so wear gloves and protect your clothing. Also, keep in mind that beets will stain a wooden cutting board (fun fact: the pigment responsible for such deep, vibrant color is called betacyanin).
When prepping the grapefruit, you’ll only be cutting out the flesh but do not discard what is left because you’ll need it for the juice. This video does a great job explaining how to cut and juice a grapefruit.
You don’t want the goat cheese to melt, so make sure the beets and quinoa have cooled completely before mixing everything together.
This beet quinoa salad is easy to customize with your favorite flavors and textures. Try some of these yummy add-ins:
- diced and cooked sweet potato and/or butternut squash;
- leafy greens like chopped kale or arugula;
- slivered almonds, pistachios, or pecans;
- pumpkin or sunflower seeds;
- balsamic drizzled over individual portions before serving;
- feta cheese or gorgonzola in place of goat cheese;
- fresh herbs like parsley, dill, basil, and chives.
Storing & Freezing
Refrigerate leftover beet quinoa salad in an airtight container until ready to serve (up to 3 days). Do not freeze.
Frequently Asked Questions
Do I have to peel the beets before adding them to the salad?
Yes, I recommend always peeling beets because beet skin has an unpleasant mouthfeel.
Do you peel beets before cooking?
I recommend cooking beets with skin on. Once cooked, the skin slides right off.
Can I use canned beets in this recipe?
The flavor and texture of canned beets are different than cooked beets. That said, I do not recommend using canned beets in this recipe.
Can you substitute golden beets for red beets?
You sure can. Keep in mind golden beets aren’t quite as sweet as red beets.
More Beet Recipes
- Beetroot Soup with Beans
- Raw Beet Salad
- Easy Sauteed Beets
- Mediterranean Beets with Garlic and Olive Oil
- Detox Kale and Beet Salad
- 4 cooked medium beets, peeled and chopped or grated
- 2 medium grapefruits
- 2 cups cooked quinoa
- 1/3 cup crumbled goat cheese
- 1/3 cup chopped walnuts
- 2 Tbsp olive oil
- salt to taste
- Check out this post for detailed instructions on how to cook beets.
- Cut the grapefruits into sections. You will also need about 1/4 cup of grapefruit juice which you can squeeze from the remaining grapefruit pieces after you cut out the segments.
- Place the beets, quinoa, grapefruit segments, goat cheese, and walnuts into a large bowl. Pour the grapefruit juice and olive oil over it. Season with salt and toss to combine.
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Nutrition InformationYield 4 portions Serving Size 1/4 of recipe
Amount Per Serving Calories 348Total Fat 18.3gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13.5gCholesterol 6.9mgSodium 285mgCarbohydrates 38.8gFiber 6.8gSugar 15.2gProtein 10.5g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.