Inspired by a dreamy fall day, this Roasted Beet Quinoa Salad captures the essence of October with its vibrant colors and flavors. It features beets, crispy quinoa, roasted pumpkin, Granny Smith apples, and fresh veggies, all topped with a delightful Maple Balsamic dressing and a sprinkle of hemp seeds. Last Sunday morning, Noah and I drove up into the mountains to hike and admire the golden aspens in the sunlight. Their beauty inspired me to create this beautiful and healthy salad! 🌿
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How To Make The Roasted Beet Quinoa Salad
The process to make this recipe is really straightforward! The combination of vibrant veggies, crispy quinoa, and a light Maple Balsamic Dressing has made it one of my all time favorite salads!
Salad Ingredients
- 4 Beets
- 1 Small Pumpkin or Squash
- 1 Cup Carrots chopped
- 1 Cup Grape Tomatoes chopped
- 1 Green Apple chopped
- ½ Head Green Cabbage chopped
- ½ Cup Quinoa cooked
- Hemp Seeds optional
Maple Balsamic Dressing
- ¼ Cup Balsamic Vinegar
- 1 Tablespoon Maple Syrup
- 1 Lemon juiced
- 1 Tablespoon Brown Mustard
- 2 Tablespoons Water
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Dried Basil
- 1 Teaspoon Salt
Check out the recipe video on Instagram!
Step-By-Step Instructions
Prepare the Beets and Pumpkin: Start by preheating your oven to 400℉. Poke holes in the beets using a fork, wrap them in tinfoil, place on a baking sheet and let them cook for 40 minutes.
While the beets bake, chop the pumpkin into ½ inch cubes. Toss the pumpkin cubes in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for 30 minutes, or until they become soft and golden brown. If you need help with chopping the pumpkin, check out the linked tutorial below-and be sure to use a sharp knife.
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Toast the Quinoa: In a small pan, add ½ cup of cooked quinoa, a splash of balsamic vinegar, 1 teaspoon of garlic powder, and a pinch of salt. Cook on medium heat for about 10 minutes, stirring occasionally to ensure even toasting.
Prepare the Veggies: While the quinoa is toasting, chop the carrots, tomato, green apple, and cabbage. Set these aside as they will be combined with the roasted and toasted components later.
Finalize the Beets: Once the beets have finished baking or boiling for 40 minutes, let them cool slightly. Peel off the skin and cut the beets into 1-inch cubes.
Assemble the Salad: In a large bowl, combine the roasted pumpkin, boiled beets, toasted quinoa, chopped apple, carrot, tomato, and cabbage. Drizzle the Maple Balsamic Dressing over the salad and toss everything together until well coated. Sprinkle hemp seeds on top of the salad for an extra boost of nutrition and a delightful nutty flavor.
Make The Maple Balsamic Dressing
In a small dressing container combine 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 1 tablespoon lemon juice, 1 teaspoon mustard, 2 tablespoons water, 1 teaspoon garlic powder, 1 teaspoon dried basil, and a pinch of salt. Stir or shake until well combined. This dressing is light and oil-free, making it a healthy addition to any salad.
Serve this beautiful Roasted Beet and Quinoa Salad as a healthy lunch or dinner, inspired by the golden hues of fall!
[mailerlite_form form_id=8]Frequently Asked Questions
Yes, you can make this salad ahead of time. Roast the pumpkin and beetroot, then store them in an airtight container in the refrigerator for up to 5 days. Assemble the salad just before serving to keep the greens fresh and crisp.
You can customize this salad by adding different ingredients. Try adding crumbled feta or goat cheese for a creamy texture, toasted nuts or seeds for crunch, or dried cranberries or pomegranate seeds for a touch of sweetness.
A simple balsamic vinaigrette pairs beautifully with roasted pumpkin and beetroot salad. Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. The tangy and slightly sweet dressing complements the earthy flavors of the roasted vegetables.
Absolutely! This salad is great for meal prep. Roast the vegetables and prepare the dressing ahead of time. Store them separately in the refrigerator. When you're ready to eat, toss the roasted vegetables with fresh greens and the dressing. This way, the salad stays fresh and flavorful.
Enjoy the Roasted Beet and Quinoa Salad-a combination of so many of my favorite flavors! If you loved this salad, try my Simple Beet Grapefruit Salad with Goat Cheese! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 💕
📖 Recipe
Roasted Beet Quinoa Salad
Ingredients
Salad Ingredients
- 4 Beets
- 1 Small Pumpkin or Squash
- 1 Cup Carrots chopped
- 1 Cup Grape Tomatoes chopped
- 1 Green Apple chopped
- ½ Head Green Cabbage chopped
- ½ Cup Quinoa cooked
- Hemp Seeds optional
Maple Balsamic Dressing
- ¼ Cup Balsamic Vinegar
- 1 Tablespoon Maple Syrup
- 1 Lemon juiced
- 1 Tablespoon Brown Mustard
- 2 Tablespoons Water
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Dried Basil
- 1 Teaspoon Salt
Instructions
- While the beets bake, chop the pumpkin into ½ inch cubes. Toss the pumpkin cubes in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for 30 minutes, or until they become soft and golden brown.
- In a small pan, add ½ cup of cooked quinoa, a splash of balsamic vinegar, 1 teaspoon of garlic powder, and a pinch of salt. Cook on medium heat for about 10 minutes, stirring occasionally to ensure even toasting.
- While the quinoa is toasting, chop the carrots, tomato, green apple, and cabbage. Set these aside.
- Make the dressing. In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 1 tablespoon lemon juice, 1 teaspoon mustard, 2 tablespoons water, 1 teaspoon garlic powder, 1 teaspoon dried basil, and a pinch of salt. Stir or shake until well combined.
- Once the beets have finished baking or boiling for 40 minutes, let them cool slightly. Peel off the skin and cut the beets into 1-inch cubes.
- In a large bowl, combine the roasted pumpkin, boiled beets, toasted quinoa, chopped apple, carrot, tomato, and cabbage. Drizzle the Maple Balsamic Dressing over the salad and toss everything together until well coated. Sprinkle hemp seeds on top of the salad and enjoy!
Nutrition
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Frequently Asked Questions Continued
Store leftover roasted pumpkin and beetroot in an airtight container in the refrigerator for up to three days. If the salad is already assembled, keep the dressing separate to prevent the greens from becoming soggy. Reassemble and dress the salad just before serving.
Yes, adding protein to this salad makes it a more balanced meal. Consider topping it with grilled chicken, chickpeas, quinoa, or tofu. Each of these options provides additional nutrients and makes the salad more satisfying.
Choose pumpkins that are firm, heavy for their size, and have a consistent color. Avoid those with soft spots or blemishes. For beetroots, look for small to medium-sized ones that are firm and have smooth skins. Avoid beetroots that are shriveled or have soft spots.
Yes, this roasted pumpkin and beetroot salad is naturally gluten-free and vegan. Ensure that all ingredients, especially any added dressings or toppings, are gluten-free and vegan to maintain the dietary requirements.
Tammy says
The Maple Balsamic Dressing made this salad. I loved the veggie combo as well!