Roasted Beet, Quinoa, and Carrot Salad Recipe

Roasted Beet, Quinoa, and Carrot Salad Recipe

How To Make Roasted beet, quinoa, and carrot salad

This carrot salad with roasted beets and quinoa is a vibrant and filling dish served with a tangy lemon vinaigrette dressing.

Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes



  • 1lbmedium beets
  • ½lbmedium carrots
  • 3tbspolive oil,separated
  • fine sea salt and freshly,cracked black pepper, to taste
  • 4ozgreens lettuce,mixed
  • 1cupquinoa,uncooked
  • honey almonds,roasted sliced
  • cupgoat cheese,crumbled

For Lemon Vinaigrette:

  • 4tbspred wine vinegar
  • tbspdijon mustard,do not use regular mustard
  • ½tsporegano,dried
  • 1tspbasil,dried
  • 1clovegarlic,minced
  • ½cupolive oil
  • 1largelemon,(3 tbsp juice)


  1. Preheat the oven to 425 degrees F. Peel the beets and cut them into 1-inch wedges. In a bowl, toss the beets with 2 tablespoons of the olive oil and season with salt and pepper.

  2. Arrange in one half of a large tray. Add carrots, toss with 1 tablespoon of olive oil and salt and pepper. Toss and place in oven for 30 to 35 minutes or until tender.

  3. Meanwhile, prepare the quinoa. Rinse the quinoa in a fine mesh sieve to remove the bitter coating. In a small saucepan, combine quinoa with water. Bring to a boil, reduce heat to low, and cover the pan with a lid.

  4. Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.

  5. Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.

  6. Toss the cooked and mostly cooled quinoa and mixed greens in a large bowl.

  7. Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, salt, and pepper (or to taste) together in a small bowl.

  8. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while you finish the salad.

  9. Add roasted beets and carrots to quinoa and lettuce. Add goat cheese and almonds.

  10. Toss the salad with desired amount of dressing. Enjoy immediately.


  • Calories: 409.02kcal
  • Fat: 29.04g
  • Saturated Fat: 5.13g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 19.13g
  • Polyunsaturated Fat: 3.75g
  • Carbohydrates: 31.07g
  • Fiber: 5.92g
  • Sugar: 7.43g
  • Protein: 8.01g
  • Cholesterol: 4.60mg
  • Sodium: 516.31mg
  • Calcium: 67.71mg
  • Potassium: 604.32mg
  • Iron: 2.80mg
  • Vitamin A: 378.20µg
  • Vitamin C: 13.27mg
Want to share your experience making this Roasted Beet, Quinoa, and Carrot Salad or discuss variations on the recipe? Join the conversation in the Recipe Sharing forum!

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