This roasted beet quinoa pomegranate salad with orange vinaigrette is the perfect side dish for virtually any fall or winter meal. Nourishing, satisfying, and vibrant!
For more beet recipes, check out this Creamy Beet Hummus Pasta, this Fall Harvest Beet, Pomegranate, Avocado, and Gouda Kale Salad with Sweet + Spicy Pepitas, and this Beet Pesto Pizza with Caramelized Onion, Fennel, and Zucchini.
This roasted beet, quinoa, and pomegranate salad with parsley, toasted hazelnuts, and orange vinaigrette is a new favourite in my home. I am beginning to develop more of an affinity for simple recipes that don’t compromise on flavour or nutrition. Looking back on many of my earlier recipes, I can see how unnecessarily complicated they were. This salad recipe has just a handful of ingredients, and it comes together quickly. The most time consuming aspect is roasting the beets, but that can be done well in advance, if need be (although I think this salad is best served when the quinoa and beets are still warm).
Roasted Beet Quinoa Salad
While I posted a beet salad recipe using raw beets in the summer, my favourite preparation for beets is roasting. Roasting beets brings out their incredible sweetness and depth of flavour.
Here are the ingredients you’ll need for this salad:
- Quinoa
- Beets
- Extra-virgin olive oil
- Sea salt and pepper
- Pomegranate
- Hazelnuts
- Parsley
- Orange juice
- Balsamic vinegar
- Whole grain mustard
- Maple syrup
- Garlic
how to make it
Start by soaking your quinoa. While this step is optional, soaking is a traditional grain preparation method that unlocks nutrients and neutralizes anti-nutrients and enzyme inhibitors. To soak, rinse quinoa thoroughly, then place in a large bowl and cover with water and a tablespoon of lemon juice or apple cider vinegar. Soak for at least four hours or overnight. Then drain through a fine sieve and rinse once more before cooking.
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Next, cook the soaked and drained quinoa. Place in a medium saucepan and add 1 ½ cups of water and ¼ teaspoon of sea salt. Bring to a boil, then turn down heat to low and cover. Cook for 15 minutes. Remove from the heat, lightly fluff with a fork, and set aside.
Roast the beets: Preheat the oven to 425 F. Slice the beets into wedges measuring ½-inch thick. Place on a large, rimmed baking sheet and toss with the oil, salt, and pepper. Arrange in an even layer. Roast for 40 minutes, or until tender.
Make the dressing: In a jar, combine the oil, orange juice, balsamic, mustard, maple syrup, salt, pepper, and garlic. Secure the lid and shake to combine.
Assemble the salad: Add the cooked quinoa, roasted beets, hazelnuts, pomegranate, and parsley to a bowl. Pour the dressing over top and toss to coat.
storage
Store this salad in an airtight container in the fridge for up to 4 days.
more fall harvest recipes
- Fall Harvest One Skillet Chicken and Rice
- Fall Harvest Sweet Potato Nachos with Smoky Cinnamon Chickpeas, Gouda, and Pomegranate-Apple Salsa
- Fall Harvest Beet, Pomegranate, Avocado, and Gouda Kale Salad with Sweet + Spicy Pepitas
- Harvest Squash and Pesto Pizza
I hope that you love this roasted beet, quinoa, and pomegranate salad! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post! And if you share a photo on Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. If you want to see more recipes, be sure to follow on Pinterest and Facebook, and subscribe to my email list!
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Roasted Beet Quinoa Pomegranate Salad
- Total Time: 1 hour
- Yield: 6 servings (as a side) 1x
- Diet: Vegan
Description
This roasted beet quinoa pomegranate salad with orange vinaigrette is the perfect side dish for virtually any fall or winter meal. Nourishing, satisfying, and vibrant!
Ingredients
- 1 cup uncooked quinoa
- 2 large beets, unpeeled, stems removed, and sliced into ½-inch wedges
- 1 ½ tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper for seasoning the beets
- Arils from 1 pomegranate
- ½ cup toasted hazelnuts, coarsely chopped
- ½ cup chopped parsley
Orange Balsamic Vinaigrette
- ⅓ cup extra-virgin olive oil
- ¼ cup freshly squeezed orange juice
- 3 tablespoons balsamic vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon maple syrup
- ½ teaspoon each sea salt and freshly ground black pepper
- 1 large garlic clove, minced
Instructions
- Start by soaking your quinoa. While this step is optional, soaking is a traditional grain preparation method that unlocks nutrients and neutralizes anti-nutrients and enzyme inhibitors. To soak, rinse quinoa thoroughly, then place in a large bowl and cover with water and a tablespoon of lemon juice or apple cider vinegar. Soak for at least four hours or overnight. Then drain through a fine sieve and rinse once more before cooking. If you choose not to soak the quinoa, simply rinse and drain it, and cook it with 1 ¾ cups of water.
- Next, cook the soaked and drained quinoa. Place in a medium saucepan and add 1 ½ cups of water and ¼ teaspoon of sea salt. Bring to a boil, then turn down heat to low and cover. Cook for 15 minutes. Remove from the heat, lightly fluff with a fork, and set aside.
- Roast the beets: Preheat the oven to 425 F. Slice the beets into wedges measuring ½-inch thick. Place on a large, rimmed baking sheet and toss with the oil, salt, and pepper. Arrange in an even layer. Roast for 40 minutes, or until tender.
- Make the dressing: In a jar, combine the oil, orange juice, balsamic, mustard, maple syrup, salt, pepper, and garlic. Secure the lid and shake to combine.
- Assemble the salad: Place the quinoa, beets, hazelnuts, pomegranate, and parsley in a bowl. Pour the dressing over top and toss to coat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Salad
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