Quinoa Beet and Arugula Salad

This hearty quinoa, beet and arugula salad is bursting with flavor. Roasted beets, peppery arugula, salty feta, crunchy almonds and fluffy quinoa come together with a basic olive oil vinaigrette for the ideal springtime lunch.

If you enjoy a nourishing salad as much as I do, I’m sure you’ll love this Quinoa Chickpea Salad and this Simple Chickpea Salad too.

This wholesome quinoa salad with beets is packed with flavor and protein. I know sometimes you eat a salad only to be hungry an hour or so later. Not with this salad. Chock full of protein-rich quinoa this salad will keep your hunger away for hours.

This quinoa beet salad has the perfect combination of flavors and textures. Oh and I just love the way the beets add a pop of color. A feast for the eyes and your stomach.

Perfect for a weekday lunch or a light evening meal, this quinoa and arugula salad also goes over well at potlucks, barbeques and picnics.

Ingredient Notes

Salad

• Quinoa –  You can use any color of quinoa you like, whether it’s white, red, or tri-colored. Quinoa has a bitter outer coating called saponin, which can affect the flavor of the grain once it’s cooked. Always rinse the quinoa under running water in a fine-mesh sieve before you start cooking.
• Arugula – This light, peppery green works well in this salad but you can also substitute any leafy green like spinach or romaine lettuce.
• Beetroots – Beetroot adds a nice earthy flavor to this salad. Fresh is best but if you are in a bind canned also works though you won’t be able to roast them.
• Feta cheese – Feta cheese adds saltiness to this salad, you can use cow or goat feta or a combination of both.
• Artichokes – I used one can of marinated artichokes but you can also use jarred if that’s all you can find.
• Almonds – Almonds add some crunch to this refreshing salad. You can buy them sliced at the grocery store.
• Olive oil – I prefer to use extra virgin olive oil in salads but you can also use avocado oil.
• Honey – A touch of honey sweetens up the salad but feel free to substitute maple syrup if your honey jar is empty.
• Salt and pepper – Add salt and pepper to taste.

Dressing

• Olive oil – Extra virgin is my preference but avocado oil will also work.
• Lemon juice – Freshly squeezed lemon juice delivers the best flavor.
• Dijon mustard – Dijon helps bring the olive oil and lemon juice together.
• Garlic – Fresh garlic is best but jarred will also work.
• Salt and pepper – Add salt and pepper to taste.
• Oregano – Just a touch of oregano to round out the flavors.

How To Make Quinoa Beet and Arugula Salad

Step 1: Cook quinoa according to package instructions and set aside to drain remaining water, this way the quinoa will be dry and fluffy, perfect for salads.

Step 2: Season beet slices with olive oil, honey, salt and pepper and toss to combine. Roast for 30 minutes, flipping half way through. Set aside to cool.

Step 3: Mix salad dressing ingredients in a glass jar.

Step 4: Toss arugula in a large bowl with a splash of oil and lemon juice. Add in remaining salad ingredients, salad dressing and toss to combine. Top with extra feta cheese and sliced almonds. Serve.

Tips and Variations

• Change up the arugula – You can really use any greens you like, mixed salad greens, spinach, romaine or kale will all work. Kale may need a little massaging with the olive oil and lemon juice.
• Substitute the quinoa – Feel free to use wild rice, farro, millet or even cauliflower rice.
• Instead of feta – Goat cheese would make a good substitute for feta cheese. Or if you want a non-dairy option choose a vegan feta cheese.
• Choose a different nut – Instead of almonds, you can use walnuts or cashews. Or for a nut-free salad use pumpkin or sunflower seeds.
• Toast the almonds – For a deeper flavor toast the nuts or seeds.
• Make the quinoa the day before – I find when I have the time it is a good idea to prepare the quinoa the day before and leave it in the fridge so it’s cool and ready to go.
• Room temperature lemons – It is easier to juice room temperature lemons so take them out of the fridge before you begin to prepare the salad.
• Make a double batch: Double the dressing recipe and keep it in the fridge to use on other salads.

Make Ahead and Storage

You can easily get the ingredients ready in advance of making this salad. Cook the quinoa, roast the beets and prepare the salad dressing a few days before you want to serve it but only assemble the salad just before you want to eat it. If possible only dress the amount of salad you want to eat right away. Unfortunately, dressed salad will get soggy in the fridge.

Leftover salad dressing can be refrigerated for up to 3 weeks.

FAQs

Looking for more spring salad inspiration?

• Cucumber and Shrimp Salad With Chia Vinaigrette Dressing
• Strawberry Arugula Feta Salad
• Quinoa Chickpea Salad
• Keto Chicken Cobb Salad
• Strawberry Avocado Spinach Salad With Shrimp