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Rote Bete Quinoa Salat Rezept mit Feta, Walnüssen und Walnuss-Vinaigrette
Elle

Beet Quinoa Salad with Feta, Apple, and Walnut Dressing

5 from 1 vote
This Roasted Beet and Quinoa Salad with Feta and Walnut Vinaigrette is a vibrant, flavourful dish that combines earthy beets, nutty quinoa, and tangy feta, all brought together with a sweet and savoury walnut vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 465

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

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve and enjoy!

Nutrition

Calories: 465kcal

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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