Roasted Carrot, Beet & Quinoa Salad with Citrus Vinaigrette

This Roasted Beet and Carrot Quinoa Salad is a wonderful transition between the season of roasted vegetables and lighter, lemon-and-herb salads. Bold flavors come together here: sweet roasted beets and carrots, fresh herbs, crunchy toasted nuts, and a bright spiced lemon dressing.

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A Perfect Quinoa Salad Recipe

This quinoa salad is packed with flavor and texture. It’s ideal for farmers’ market produce like beets and carrots, and it’s a go-to for feeding a group through the summer months.

Roasting concentrates the beets’ and carrots’ natural sweetness and earthiness. That richness is balanced by a lemony spiced dressing and a generous amount of fresh herbs. Toasted pistachios and pine nuts add a buttery crunch that elevates the salad.

Why you’ll love it:

• It’s nutrient-dense, combining vegetables, herbs, and fiber-rich quinoa.
• Add a protein (chickpeas, grilled chicken, or feta) and it becomes a complete meal.
• Great for meal prep: delicious warm, and even better after the flavors meld in the fridge for a day or two.

What You’ll Need

• Quinoa
• Beets (red or golden beets work well)
• Carrots
• Olive oil
• Sea salt and black pepper
• Parsley and cilantro
• Pistachios and pine nuts (toasted; toasted almonds or pecans are good alternatives)

Spiced Lemon Dressing

• Lemon juice
• Olive oil
• Honey (or maple syrup to keep it vegan)
• Spices (cumin, paprika, turmeric)
• Sea salt and black pepper

How to Make a Roasted Carrot and Beet Quinoa Salad

Step 1: Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

Step 2: Whisk or shake the dressing ingredients together in a small jar or bowl until well combined.

Step 3: Place the chopped beets and carrots on the prepared baking sheet. Drizzle with olive oil, season with sea salt and black pepper, and toss to coat. Roast for about 30 minutes, until beets are tender and carrots are caramelized.

Step 4: Cook the quinoa according to package directions (typically simmer until the water is absorbed, then fluff with a fork). Let the quinoa cool for 10–15 minutes so it’s warm but not piping hot.

Step 5: Toss the warm quinoa with the spiced lemon dressing so each grain is coated.

Step 6: In a large bowl, combine the dressed quinoa, roasted beets and carrots, and the chopped herbs. Gently toss to mix—avoid overmixing to keep the salad visually vibrant.

Step 7: Finish with toasted pistachios and pine nuts for texture and flavor, and serve.

How to Store Leftovers (Meal Prep Tips)

Once cooled to room temperature, store the salad in an airtight container in the refrigerator for up to 5 days. It’s tasty cold, or gently reheat it in a skillet.

For meal prep, keep chopped herbs and toasted nuts separate and add them when serving to preserve freshness and crunch.

Serve warm or cold?

In warm weather, serve chilled alongside grilled proteins. In colder months, serve it warm—toss the quinoa and vegetables while still warm and top with fresh herbs and nuts just before serving.

Variations for this Roasted Vegetable and Quinoa Salad

Beets: Try red, golden, or heirloom varieties for different colors and flavors.

Carrots: Rainbow carrots add additional color and visual appeal.

Other vegetables: Roasted cauliflower, sweet potatoes, or butternut squash make excellent alternatives or additions.

Herbs and greens: Swap in basil, arugula, baby kale, or baby spinach. Add delicate greens just before serving so they don’t wilt.

Nuts & seeds: Substitute toasted almonds, pecans, sunflower seeds, or pumpkin seeds for different textures and flavors.

Cheese: If you enjoy cheese, crumbled goat cheese or salty feta pairs beautifully with beets.

Other Beet Salad Recipes

• Cold Beet Salad with Quinoa and Pesto
• Kale Salad with Blueberries and Quinoa
• Moroccan Salad with Quinoa and Chickpeas

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