Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Side Dishes

    Roasted Beet Quinoa Pomegranate Salad

    Published: Nov 4, 2023 by Allison · This post may contain affiliate links · Leave a Comment

    • Share
    • Tweet
    ↓ Jump to Recipe

    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.

    overhead photo of the salad in a pretty white serving bowl

    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).

    straight on shot of the salad in a white bowl with pomegranate in the foreground

    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
    process/assembly shot of the salad in a white bowl

    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.

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    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.

    high angle overhead photo of the salad

    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
    close up straight on shot of the bowl of beet quinoa salad

    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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    overhead photo of the salad in a white bowl surrounded by pomegranate, hazelnuts, and parsley

    Roasted Beet Quinoa Pomegranate Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Allison
    • Total Time: 1 hour
    • Yield: 6 servings (as a side) 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    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

    Scale
    • 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

    1. 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. 
    2. 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.
    3. 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.
    4. 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.
    5. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact