Go Back
–+ servings
Roasted Beet and Carrot Quinoa Salad Photo

Roasted Beet and Carrot Quinoa Salad Recipe

Urvashee Patel
This festive colorful Roasted Beet and Carrot Quinoa Salad is perfect for fall and winter. Quinoa, roasted beets and carrots, spinach and goat cheese are topped with a delicious cranberry dressing.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 279 kcal

Ingredients
  

  • 1/2 cup Dried Cranberries
  • 1 1/2 tablespoons Olive Oil
  • 3 tablespoons Sherry Wine Vinegar
  • 1 1/2 teaspoons Honey
  • 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

Instructions
 

  • Preheat the oven to 400°F
  • Whisk together the olive oil, vinegar, salt and honey. Add the dried cranberries and set aside the dressing.
  • 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.
  • Roast the vegetables in the oven for 20-30 minutes. Cool.
  • Combine the quinoa, vegetables, and baby spinach in a large salad bowl. Mix in the dressing and toss well.
  • Sprinkle with goat cheese crumbles.
  • Serve at room temperature or chilled.

Nutrition

Calories: 279kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 100mgFiber: 3gSugar: 12g
Keyword Beets, Carrots, Cranberries, Dressings, Easy, Quinoa, Quinoa Salads, Roasted, Salads, Spinach, Vegetarian
Tried this recipe?Let us know how it was!