If you’re on the hunt for a healthy and delicious new salad, look no further than this Beet Quinoa Salad with Apple, Feta and Walnut Vinaigrette. With its vibrant colours, earthy flavorus, and satisfying textures, this salad is a true celebration of wholesome ingredients. Whether you’re preparing a quick weeknight dinner or bringing a dish to a gathering, this recipe is sure to impress everyone at the table.
This salad combines nutty quinoa with roasted beets that add a natural sweetness to the dish. The creamy, tangy feta perfectly balances the flavours, while the toasted walnuts offer a delightful crunch. And let’s not forget the star of the show—the walnut vinaigrette. Made with walnut oil, maple syrup, and white balsamic vinegar, it ties everything together with a sweet and savoury kick that elevates this salad from a simple side dish to a flavour-packed experience. This Roasted Beet and Quinoa Salad is more than just a salad; it’s a wholesome, vibrant dish that you’ll want to make again and again.
The Inspiration Behind this Roasted Beet and Quinoa Salad
I’ve always been a fan of grain salads, and quinoa has been a pantry staple for years. It’s versatile, packed with protein, and serves as the perfect canvas for all sorts of flavours. This particular recipe was inspired by the earthy sweetness of roasted beets and the tangy, creamy delight of feta cheese—two ingredients that just belong together. When I combined them with crunchy walnuts and a lightly sweet vinaigrette, I knew I had something special. This salad feels like a warm hug from the Mediterranean, with a little extra flair.
Essential Ingredients and Tips for this Beet Quinoa Salad Recipe
- Quinoa: Rinse it under cold water to remove any bitterness, and for a fluffier texture, consider cooking with a bit more water than usual. Adding a pinch of salt to the cooking water enhances the flavour. If you prefer a different grain, spelt, barley, or couscous make great alternatives.
- Beetroot: When selecting beetroot, choose firm, smooth ones, and roast until tender and caramelised to bring out their natural sweetness.
- Feta Cheese: Using feta in brine gives the best flavour—crumble it just before adding to the salad for the freshest texture. Goat cheese is a milder option, or you can opt for a vegan cheese alternative for a dairy-free version.
- Walnuts: Lightly toasting them enhances their nutty flavour and adds a satisfying crunch to the salad. Toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they’re golden and fragrant.
- Walnut Oil: Adds rich, nutty depth to the vinaigrette, extra virgin olive oil works just as well if that’s what you have on hand.
- Apple: Choose a crisp, sweet-tart variety like Braeburn or Wellant for a refreshing crunch—thin slices integrate best into the salad, though pears can also be a delicious substitute.
- Red Onion: Adds a sharp bite that balances the sweetness of the beets and apple; if the raw onion is too strong for your taste, soaking the slices in cold water for a few minutes will mellow the flavour.
- Maple Syrup and White Balsamic Vinegar: Key to the vinaigrette’s sweet-tangy balance, and you can adjust the amounts to your liking, adding more syrup for sweetness or more vinegar for tang.
How to Adapt This Roasted Beet and Quinoa Salad Recipe
This Beet Quinoa Salad is all about versatility, so don’t be afraid to make it your own.
Want to add a little more green? Toss in a handful of arugula, spinach, or mixed baby greens. They’ll add a fresh layer that complements the earthy beets perfectly. Fresh herbs like parsley, mint, or basil can elevate the flavors even more, bringing brightness to every bite. If feta isn’t your thing, swap it out for creamy goat cheese, or try a dairy-free alternative to keep it vegan.
Looking to change up the veggies? Roasted carrots or sweet potatoes are great seasonal additions. And if you’re craving a touch of sweetness, a handful of dried cranberries or some juicy pomegranate seeds can take this salad to the next level. With just a few tweaks, you can tailor this salad to suit your taste and make it your own.
Frequently Asked Questions about this Roasted Beet Quinoa Salad (FAQ)
Absolutely! This salad can be made ahead and stored in the refrigerator for up to a day. The flavours actually improve as they have time to meld. Just be sure to add the walnuts and feta just before serving to keep them crisp and fresh.
If you don’t have walnut oil, extra virgin olive oil works well as a substitute. It will still provide a rich flavour to the dressing.
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to two days, though the apples may lose some of their crispness.
More Beetroot Salad Recipes to Try
If this Roasted Beet and Quinoa Salad has you hooked on beets, you’re not alone. Their earthy sweetness and vibrant color make them a star ingredient in so many dishes. Ready to explore more ways to enjoy them? Here are a few beetroot salad recipes that will add that gorgeous pop of color and flavour to your table. Give them a try and let your love for beets grow even more!
- Beet and Barley Salad with Feta & Harissa Dressing
- Beetroot Salad with Feta & Walnuts
- Quinoa Salad with Roasted Beets, Feta + Pine Nuts
- Roasted Beet and Lentil Salad with Dijon-Balsamic Vinaigrette
Beet Quinoa Salad with Feta, Apple, and Walnut Dressing
Ingredients
- 1 cup quinoa, rinsed (200 g)
- 600 g beetroot, peeled and cut into wedges, then halved into chunks (about 3 medium beets)
- 1 tablespoon olive oil
- 1 small red onion, halved and finely sliced
- 100 g feta cheese, crumbled
- 1 sweet-tart apple, peeled, quartered, and thinly sliced
- 1/2 cup toasted walnuts (50 g)
- 4 tablespoons toasted walnut oil
- 1 1/2 tablespoons white balsamic vinegar (or white wine vinegar)
- 2 tablespoons pure maple syrup
- Sea salt and freshly ground black pepper, to taste
Method
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In a saucepan, combine the quinoa with 2 cups (500 ml) of water. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook until the quinoa has absorbed all the water, about 15-20 minutes. Once fully absorbed, remove the saucepan from heat, cover it with a lid, and let the quinoa steam for an additional 5 minutes. After steaming, uncover and fluff the quinoa with a fork. Transfer it to a large serving bowl and allow it to cool.
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Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper. Place the beetroot chunks on the baking sheet, drizzle with olive oil, season with salt, and toss to coat evenly.
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Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the beetroot is tender and slightly caramelised. Set aside to cool slightly.
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In a small bowl, whisk together the toasted walnut oil, white balsamic vinegar, maple syrup, sea salt, and freshly ground black pepper until well emulsified.
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Add the roasted beetroot, sliced red onion, and apple slices to the bowl with the cooled quinoa. Drizzle the dressing over the salad and gently toss to combine.
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Add half of the toasted walnuts and crumbled feta cheese, tossing again to incorporate evenly. Garnish with the remaining toasted walnuts and crumbled feta cheese.
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Serve and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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