Roasted Beet Goat Cheese Quinoa Salad

$For this salad, you need some key ingredients: - 1 cup quinoa, rinsed - 2 medium beets, peeled and diced - 4 oz goat cheese, crumbled - 1 cup arugula or spinach - 1/4 cup walnuts, chopped - 1/4 cup dried cranberries - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon honey - Salt and pepper to taste - Fresh herbs (like parsley or mint) for garnish These ingredients create a mix of flavors and textures. Quinoa adds protein and fiber. Beets bring a sweet earthiness. Goat cheese adds creaminess and tang. Nuts add crunch, while cranberries add a hint of sweetness. You can add some extra ingredients to make this salad even better: - Feta cheese for a saltier taste - Avocado for creaminess - Green onions for a mild onion flavor - Citrus zest for a fresh, bright note - Fresh fruits like apple or pear for sweetness These optional ingredients help you adjust the salad to your taste. You can mix and match based on what you like. If you're missing an ingredient, don't worry! Here are some substitutes: - Use brown rice or farro instead of quinoa. - Try roasted sweet potatoes in place of beets. - Use feta or blue cheese if you don't have goat cheese. - Swap walnuts for almonds or pecans. - Use any greens you have on hand, like kale or mixed salad greens. These alternatives make it easy to customize the salad. You can create a version that fits your pantry and preferences. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This temperature helps the beets roast well. Take two medium beets, peel them, and chop them into small cubes. Place the diced beets on a baking sheet. Drizzle them with 1 tablespoon of olive oil. Add salt and pepper to taste. Toss the beets to coat them evenly. Spread them out in a single layer. Roast the beets for about 25-30 minutes. They should be tender and a bit caramelized when done. Check them with a fork to ensure they are ready. While the beets roast, it’s time to cook the quinoa. In a medium pot, add 1 cup of rinsed quinoa. Pour in 2 cups of water and add a pinch of salt. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa should become fluffy and absorb all the water. After cooking, remove it from heat and let it cool for a bit. To make the dressing, grab a small bowl. Whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of honey. This combination gives the salad a nice sweet and tangy flavor. Add salt and pepper to taste. Mix well to ensure all ingredients blend smoothly. This simple dressing will enhance the flavors of the salad beautifully. Roasting beets is easy and fun. First, peel and dice the beets. This helps them cook faster. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet. Make sure they are in one layer. This way, they roast evenly. Bake them at 400°F for 25-30 minutes. Check if they are tender by poking them with a fork. If they are soft, they are ready! Cooking quinoa is simple. Rinse 1 cup of quinoa under cold water. This removes the bitter coating. In a pot, mix the rinsed quinoa with 2 cups of water and a pinch of salt. Bring it to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. When the water is gone, remove it from heat. Let it sit for a few minutes before fluffing it with a fork. This makes it light and fluffy. Serving the salad right can make it better. You can serve it at room temperature or chilled. This salad tastes fresh either way. Top it with crumbled goat cheese for a creamy touch. Add fresh herbs like parsley or mint for extra flavor. You can also sprinkle chopped walnuts and dried cranberries on top. This adds a nice crunch and sweetness. Enjoy your beautiful salad with friends or family! Pro Tips Roasting Beets: To enhance the flavor of the beets, consider adding a sprinkle of thyme or rosemary before roasting. Quinoa Cooking: For added flavor, cook the quinoa in vegetable or chicken broth instead of water. Dressing Storage: If you have leftover dressing, store it in an airtight container in the refrigerator for up to a week. Serving Suggestions: This salad pairs well with grilled chicken or fish for a heartier meal. {{image_2}} You can easily adjust this salad to fit your diet. If you are vegan, skip the goat cheese and choose a plant-based cheese instead. You can also use maple syrup instead of honey for sweetness. For gluten-free eaters, quinoa is a safe grain to use. This makes the salad a great option for many diets. Adding protein boosts the salad's nutrition. You can add grilled chicken for a hearty touch. Simply slice it and place it on top. If you prefer a plant-based option, add chickpeas. Just rinse and drain a can, then toss them in. Both options make the salad more filling and satisfying. Feel free to mix in seasonal veggies. In the spring, try adding asparagus or peas for a fresh taste. In the fall, roasted sweet potatoes can bring warmth to the dish. You can also use radishes or bell peppers for a crunch. These changes keep the salad exciting and packed with nutrients. To store leftover salad, place it in an airtight container. Make sure to keep the goat cheese separate if possible. This keeps it fresh and prevents sogginess. You can store the salad in the fridge for up to three days. When prepping this salad, make each part separately. Cook the quinoa and roast the beets ahead of time. Store them in separate containers. This method keeps flavors fresh and your salad crunchy. Add greens, nuts, and cheese just before serving. Refrigeration is best for this salad. Freezing can change the texture of beets and quinoa. They may become mushy after thawing. Always refrigerate any leftovers and enjoy them cold or at room temperature. Yes, you can use other cheeses. Feta or blue cheese work well. Each adds a different taste. If you want creaminess, try cream cheese. For a milder flavor, use mozzarella. The key is to find cheese that you enjoy. You can store the salad in the fridge for about three days. Keep it in an airtight container. The beets and quinoa stay fresh well. However, the greens may wilt a bit. If you want to keep it crisp, add greens just before serving. You can try kale or mixed greens instead. Both add great texture and color. If you want a milder taste, use romaine or butter lettuce. These greens will still pair well with the beets and goat cheese. Experiment to find your favorite mix! Roasted beet goat cheese quinoa salad is easy to make and delicious. We covered key ingredients, cooking steps, and tips. You can customize it to fit your taste. Store leftovers to enjoy later or meal prep for the week. With this recipe, you'll have a healthy dish that's fun to make. Try different flavors or proteins to keep it exciting. Enjoy your cooking adventure, and share this tasty salad with others!$

Roasted Beet Goat Cheese Quinoa Salad

A vibrant salad featuring roasted beets, quinoa, and creamy goat cheese, perfect for a healthy meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Salad

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 cup quinoa, rinsed
2 medium beets, peeled and diced
4 oz goat cheese, crumbled
1 cup arugula or spinach
1 4 cup walnuts, chopped
1 4 cup dried cranberries
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
to taste salt and pepper
for garnish fresh herbs (like parsley or mint)

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized.
While the beets are roasting, cook the quinoa. In a medium pot, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste for the dressing.
In a large bowl, combine the cooked quinoa, roasted beets, arugula or spinach, chopped walnuts, and dried cranberries. Drizzle the dressing over the salad and toss gently to combine.
Top the salad with crumbled goat cheese and garnish with fresh herbs.
Serve the salad at room temperature or chilled.

Notes

Serve at room temperature or chilled for best flavor.

Keyword beets, goat cheese, healthy, quinoa, salad