Roasted Beat and Quinoa Salad

10 45 269
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Roasted Beat and Quinoa Salad
Health Highlights


1 cup Quinoa, uncooked (rinsed)
2 cup Water, filtered
6 beet(s) Beets, raw (cut into bite-sized pieces)
2 tbsp Coconut oil
2 cup slices Fennel (thinly sliced)
1 cup Dill, fresh (chopped)
1/4 cup Extra virgin olive oil
4 tbsp Lemon juice (approx. juice from 1 1/2 medium lemons)
1 pinch Sea Salt
1 dash Black pepper


Preheat oven to 400°F.

Toss chopped beets in coconut oil until coated.

Place on baking sheet and roast for 25-30 minutes until tender.

While the beets are roasting, add the quinoa and water to a medium sized saucepan and bring to a boil.

Reduce heat and simmer for 12-15 minutes until water is absorbed.

Once cooked, fluff quinoa with a fork, remove from heat and allow to cool. You may want to spread it out onto a large plate or baking sheet to shorten the cooling time.

Once tender, remove the beets from oven and set aside to cool.

When the beets and quinoa have cooled, combine with remaining ingredients- fennel, dill, lemon juice, olive oil, salt and pepper in a large mixing bowl.

Stir until well combined.



Too hot to roast beets? You can julienne, spiralize or shred raw beats into this salad instead. Roasting them takes you straight to tasty town while the raw option is a little further away, but still good.

Nutrition Facts

Per Portion

Calories 269
Calories from fat 140
Calories from saturated fat 48
Total Fat 15.5 g
Saturated Fat 5.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 7.4 g
Cholesterol 0
Sodium 108 mg
Potassium 576 mg
Total Carbohydrate 29.2 g
Dietary Fiber 5.3 g
Sugars 7.0 g
Protein 5.8 g

Dietary servings

Per Portion

Grain 1.4
Vegetables 2.0

Energy sources


Meal Type(s)