Name: Roasted Beet Salad with Goat Cheese & Quinoa
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 bunches of beets (washed and trimmed); 2 cups of cooked quinoa; 1 1/2 cups arugula; 1 1/2 cups watercress (or spinach); 1/2 red onion (sliced thin); 4 oz goat cheese (crumbled); 2 tablespoons walnuts (chopped); Poppy Seed Dressing; 2 tablespoons apple cider vinegar; 2 tablespoons extra virgin olive oil; 2 tablespoons Greek yogurt; 4 cloves garlic (minced); 1 teaspoon poppy seeds; 2 teaspoons maple syrup; 1 teaspoon sea salt

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This Roasted Beet Salad with Goat Cheese & Quinoa has a delicious poppy seed dressing. It makes a fabulous vegetarian main course salad or side dish.

If you have been reading long, you know that there are few things I love more than a good salad.

There is something about eating vegetables packed with flavor that just makes me happy.

(I suppose that is a very good thing since I also love anything rich, creamy and cheesy. Balance, right?)

This Roasted Beet Salad with Goat Cheese & Quinoa is my idea of a perfect early fall meal.

We are still waiting for the temperature to start dipping here, but I still am craving roasted vegetables. Beets are something I never ate growing up, and honestly, I can't believe how much I've come to love them.

Ever wonder how to peel beets?

I still haven't figured out how to peel them without making my kitchen look like a crime scene, but I read in a magazine to use the abrasive side of a paper towel to get the skins off after roasting, and that seems to work well.

In addition to being delicious, beets are also very good for your liver. They are said to help your liver rid itself of toxins, which is something I think we all can benefit from.

Paired with quinoa, arugula, watercress, and walnuts this Roasted Beet Salad is a nutritional powerhouse!

If you like this Roasted Beet Salad with Goat Cheese & Quinoa you may also like:

Print Recipe

5 from 3 votes

Roasted Beet Salad with Goat Cheese & Quinoa

This Roasted Beet Salad with Goat Cheese & Quinoa has a delicious poppy seed dressing. It makes a fabulous vegetarian main course salad or side dish.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Salad

Cuisine: Healthy

Servings:

Calories: 243kcal

Author: Wendy Polisi

Ingredients

2 bunches of beets washed and trimmed
2 cups of cooked quinoa
1 ½ cups arugula
1 ½ cups watercress or spinach
½ red onion sliced thin
4 oz goat cheese crumbled
2 tablespoons walnuts chopped
Poppy Seed Dressing
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons Greek yogurt
4 cloves garlic minced
1 teaspoon poppy seeds
2 teaspoons maple syrup
1 teaspoon sea salt

Instructions

Preheat oven to 375 degrees. Trim and wash beets. Place in a baking dish and cover with foil. Bake at 375 degrees for 1 to 1 ½ hours or until tender. Cool; peel and thinly slice.
Meanwhile, make the dressing by combining apple cider vinegar, olive oil, yogurt, garlic, poppy seeds, maple syrup and salt in a small bowl. Whisk until well combined. Refrigerate until ready to use.
Combine arugula and watercress and divide between serving dishes. Top with onion, beets, quinoa, goat cheese, and walnuts. Drizzle with poppy seed dressing.

Notes

Make it Vegan: Use cashews instead of the goat cheese and choose a vegan yogurt. Make it Quick: Roast the beets ahead of time and store them peeled and sliced in the refrigerator. You can also by pre-cooked beets. Buy diced red onions. The dressing may be made a day ahead. Make it Cleaner: Skip the goat cheese.

Nutrition

Comments

Jeni Hawkins

October 10, 2017 at 6:09 pm

I've never tried roasted beets before! I might have to try this salad - it looks delicious!

Jeanette

October 10, 2017 at 6:21 pm

I have not had beets for a very long time. I know they are really good for you so now that I'm on a big health kick I think I need to try them again.

Melissa Chapman

October 10, 2017 at 6:51 pm

I have never baked beets and I don't have a good feel for how they are supposed tocook and taste. I have had them but already cooked an cold in salads so this one sounds like a nice salad for this time of year.

Kathy

October 11, 2017 at 12:20 am

I love a good salad. I haven't had one like this yet. Sounds really good though!

Dawn Lopez

October 11, 2017 at 1:04 am

This salad looks so fresh and flavorful with the great colors! I love goat cheese and I bet the flavors all come together very well.

Marissa Zurfluh

October 11, 2017 at 1:12 am

Wow, this is one amazing salad combination! Looks absolutely perfect for lunch.

Shelby

October 11, 2017 at 1:26 am

What a pretty salad! I feel healthy just looking arbonne it.

- Shelby
  
  October 11, 2017 at 1:26 am
  
  *at
  
Randi

October 11, 2017 at 1:29 am

That salad looks amazing! I love roasted beets and I just recently had them in a salad for the first time ... it's definitely a new favorite for me!

Chelley Martinka

October 11, 2017 at 2:09 am

Beet salad is my absolute favorite lunch! What a delicious version- I can't wait to try!

Claudia Krusch

October 11, 2017 at 2:20 am

I have been looking for some healthier recipes to try. This looks so delicious and easy to make. I will have to give it a try on the weekend.

Cathi Crismon

October 11, 2017 at 3:58 am

Oh yes! You had me with the poppy seed dressing and my husband with the beets! I pinned your delicious recipe!

Amy Desrosiers

October 11, 2017 at 4:11 am

I love roasted beets so much!! Thy pair just so perfectly with goat cheese.

Lisa Joy Thompson

October 11, 2017 at 4:53 am

This salad is absolutely beautiful! I love all the colors and textures! I bet it tastes amazing too!

Toni | Boulder Locavore

October 11, 2017 at 7:46 am

I love salads! And I love the color combination of this one! Looks more enticing to eat!

Jessica Terry

October 11, 2017 at 9:56 am

Oh yummy! This salad looks really good. There is something special about the combination of Beets and Goat Cheese.