Roasted Beet and Carrot Quinoa Salad Recipe - Food Fanatic

Roasted Beet and Carrot Quinoa Salad Recipe

    6 Servings


For the Vinigairette :
  • 1/2 cup Dried Cranberries
  • 1 1/2 tablespoons Olive Oil
  • 3 tablespoons Sherry Wine Vinegar
  • 1 1/2 teaspoons Honey
For the Salad:
  • 1 cup Quinoa, cooked and cooled
  • 2 medium Beets, peeled and chopped
  • 1 cup Carrot
  • 2 tablespoons Olive Oil
  • 5 ounces Baby Spinach, chopped
  • 2 ounces Goat Cheese, crumbled
  • Sunflower Seeds, optional


  1. Preheat the oven to 400°F
  2. Whisk together the olive oil, vinegar, salt and honey. Add the dried cranberries and set aside the dressing.
  3. On a large sheet pan, toss the beets and carrots with 2 TBS olive oil, 1/4 teaspoons salt, and a pinch of pepper. Mix until all the vegetables are coated.
  4. Roast the vegetables in the oven for 20-30 minutes. Cool.
  5. Combine the quinoa, vegetables, and baby spinach in a large salad bowl. Mix in the dressing and toss well.
  6. Sprinkle with goat cheese crumbles.
  7. Serve at room temperature or chilled.


Roasted beet and carrot quinoa salad photo