{"id":53958,"date":"2017-09-02T20:00:49","date_gmt":"2017-09-02T18:00:49","guid":{"rendered":"https:\/\/ellerepublic.de\/quinoa-salat-mit-rote-bete-und-feta\/"},"modified":"2025-07-17T12:30:20","modified_gmt":"2025-07-17T10:30:20","slug":"quinoa-salad-with-roasted-beets","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/quinoa-salad-with-roasted-beets\/","title":{"rendered":"Quinoa Salad with Roasted Beets, Feta + Pine Nuts"},"content":{"rendered":"\n

Two words to describe this quinoa salad with roasted beets — SUPER YUM! So here’s where the deliciousness starts…quinoa, who doesn’t love it? Second, we have roasted beets, two types — red beet and golden beet. Want to get fancy? Then go ahead and add a candy cane beet to the mix. Throw in some naturally sweetened organic cranberries, some toasted pine nuts, fresh parsley and toss it in an awesome dressing made with white balsamic (beets love balsamic!), maple syrup, garlic, Dijon and a splash of olive oil. Sprinkle it with some salty feta cheese and what do you have? A super SIMPLE and super DELICIOUS salad! I’m pretty sure you’re going to love.<\/p>\n\n\n

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\"einfaches<\/a><\/figure>\n<\/div>\n\n\n

Look for feta made in Greece — it\u2019s the only one that is REAL feta<\/h2>\n\n\n\n

I’ve kinda fallen in love with a new feta (or maybe just overlooked) from my local grocery store. It’s made 85% sheep’s milk and 15% goat’s milk and comes from the Greek island of Lesbos. This is the real stuff and it holds the PDO<\/a> (Protected Designation of Origin) to prove it. This means it is produced regionally, the traditional way, using free-grazing native sheep and goats. The result a delicious feta that’s matured in sea salty brine with flavorful rich and creamy texture. So tasty, I love it!<\/p>\n\n\n

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How I make this quinoa salad with roasted beets recipe EVEN easier to prepare<\/h2>\n\n\n\n

Anyone who has tried roasting beets whole know this takes time. At least an hour, if not more. And then there is all that rubbing with a paper towel to get the skin off. Work! Not for this salad recipe. Peeling the beets and cutting them into wedges before roasted speeds up the roasting time significantly. I’d say by at least half. And if you want to avoid messy red stains, then use golden beets \u2013 they can be found at your local farmers’ market or your local organic food store (I used a mix since I like the contrast). As for the rest of the preparation, well, that’s easy \u2013 it can all be done while the beets roast.<\/p>\n\n\n

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\"Quinoa<\/a><\/figure>\n<\/div>\n\n\n

Roast extra beets for leftovers<\/h2>\n\n\n\n

If you’re going to roast vegetables<\/a>, you might as well roast a large batch. Doing so, means you have extra leftovers that can be enjoyed the next day — either at room temperature\u2014or even cold, straight out of the fridge. Just be sure to cool the remaining beets completely before transferring them to an airtight container and storing in the fridge. So what to do with the leftovers? Make a salad of course! Maybe try a beet salad with lemon, thyme and feta, or simply toss the beets in red wine vinegar, olive oil, salt and pepper and add some crumbled goat cheese or, another favorite… make a tasty beet risotto<\/a>.<\/p>\n\n\n

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\"Quinoa<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Quinoa Salad with Roasted Beets, Feta + Pine Nuts<\/h2>
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