Vegan Roasted Beet and Quinoa Salad - A Nutritious and Satisfying Meal

Vegan Roasted Beet and Quinoa Salad

Some meals are just a feast for the eyes as much as they are for the taste buds, and this Vegan Roasted Beet and Quinoa Salad is definitely one of those! I made this salad for the first time when I needed something light but satisfying for lunch, and now I make it often. The earthy, roasted beets pair perfectly with the nutty quinoa, while the citrus dressing adds just the right amount of brightness. I love that it’s such a colorful salad too—the deep reds of the beets, the vibrant greens from the arugula, and the fresh slices of avocado really make this dish look as good as it tastes. The best part is, it’s a meal on its own, hearty enough to keep you satisfied without feeling heavy. Whether I’m having it for a quick lunch or serving it as a main course for dinner, this salad never disappoints. Plus, it’s easy to customize with whatever fresh veggies I have on hand. Every bite is refreshing, healthy, and filling—a perfect balance!

Did you know?
Vegan Roasted Beet and Quinoa Salad is a delightful and nutritious dish that combines the earthy sweetness of roasted beets with the nutty texture of quinoa. This salad features a base of cooked quinoa, topped with roasted beets, crunchy radishes, and creamy avocado. The refreshing citrus dressing, made with fresh orange juice and lime juice, ties all the flavors together. Fresh arugula adds a peppery kick, while toasted pecans provide a satisfying crunch. Visually, this salad is a feast for the eyes with its mix of deep reds, vibrant greens, and bright citrus hues. Each bite offers a refreshing and satisfying blend of textures and flavors, making it a perfect meal for any time of the day.

Yield: 4 servings

Ingredients:

• 4 medium beets, peeled and sliced into wedges or rounds
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 1 cup arugula
• 4 radishes, thinly sliced
• 1 avocado, sliced or diced
• 1/4 cup toasted pecans

For the Citrus Dressing:

• 1/4 cup fresh orange juice
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Prepare the Beets:
Preheat your oven to 400°F (200°C).
Toss the beet slices or wedges with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until tender. Allow to cool.
Personal Tip: Roasting beets really brings out their natural sweetness. If you’re looking for a more caramelized flavor, roast them a little longer at a slightly lower temperature.

Prepare the Quinoa:
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and let cool.
Personal Tip: Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness. It makes a big difference in the final flavor.

Prepare the Dressing:
In a small bowl, whisk together the orange juice, lime juice, olive oil, maple syrup, Dijon mustard, salt, and pepper.
Personal Tip: If you like a slightly sweeter dressing, add a little more maple syrup to balance the tartness of the citrus.

Assemble the Salad:
In a large bowl, combine the cooked quinoa, roasted beets, arugula, radishes, avocado, and toasted pecans.
Drizzle the citrus dressing over the salad and toss to combine.
Personal Tip: To keep the salad fresh, add the dressing just before serving. This will keep the arugula crisp and vibrant.

Serve:
Serve immediately or refrigerate for up to 2 days.
Personal Tip: This salad tastes great cold, but you can also enjoy it slightly warm by adding the quinoa and roasted beets while they're still warm from the oven.

Nutritional Information (Per Serving):
Calories: 320; Fat: 18g; Saturated Fat: 2.5g; Carbohydrates: 35g; Fiber: 7g; Sugars: 10g; Protein: 7g

Kitchen Tips, Great Ideas, How to Save Money

1. Bulk Buying: Purchase quinoa and pecans in bulk. These ingredients are versatile and can be used in various recipes, reducing the cost per unit and saving you money in the long run.
2. Homemade Citrus Dressing: If store-bought dressings are expensive or contain unwanted additives, consider making your own. Whipping up a batch of citrus dressing with simple ingredients is cost-effective and allows you to control the flavor and quality.
3. Reusable Storage Containers: Invest in reusable storage containers for your salads. These containers are not only environmentally friendly but also save money over time compared to disposable options.
4. Energy Efficiency: Cook quinoa in large batches and store it in the refrigerator for up to 5 days. This saves on energy costs and makes meal prep more efficient.
5. Smart Storage: Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days, providing a convenient and healthy meal throughout the week.
6. Ingredient Substitutions: If arugula is unavailable or too expensive, you can use spinach or mixed greens for a similar fresh flavor.
7. Flavor Enhancements: Experiment with adding different flavors to your salad, such as a sprinkle of hemp seeds or a handful of dried cranberries for added sweetness and visual appeal.
8. DIY Citrus Dressing: Make your own citrus dressing in larger batches and store it in the refrigerator for up to a week. This dressing is versatile and can be used on other salads, grilled vegetables, or as a marinade.
9. Learning and Sharing: Join online vegan cooking communities for more recipe ideas and tips. Sharing your own experiences can also help others and foster a sense of community.
10. Creative Presentations: Enhance the visual appeal of your salad by arranging the ingredients in a colorful and artistic manner. These additions not only add flavor but also create a beautiful presentation for your meal.

Let’s Learn About Quinoa
Quinoa is an ancient grain originating from the Andean region of South America and was a staple for the Inca civilization. It's one of the few plant-based foods that are considered a complete protein, meaning it contains all nine essential amino acids, making it a valuable food for vegans and vegetarians. Quinoa is naturally gluten-free and rich in fiber, magnesium, and iron. There are several varieties of quinoa, including white, red, and black, each offering a slightly different flavor and texture. White quinoa is the mildest and fluffiest, while red and black quinoa tend to be slightly crunchier and nuttier. Quinoa's versatility and health benefits have made it a popular choice for modern kitchens, adding nutritional value to dishes like salads, soups, and even baked goods.